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Ingredients
US|METRIC
4 SERVINGS
- 1 cup Bertolli Tomato & Basil Sauce
- olive oil (bertolli classico)
- 2 slices white bread (crust removed)
- 1/2 cup finely chopped fresh parsley
- 1/3 cup pine nuts
- 1/4 cup carrots
- 1/4 tsp. salt
- salt and ground black pepper
- 3/4 lb. swordfish steaks (cut into slices about 1/3-inch thick)
- extra virgin olive oil (bertolli)
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Directions
- Preheat oven to 400°. Slice bread into small strips, place in food processor along with pine nuts, raisins, marjoram and parsley. Season with salt and fresh ground black pepper to taste, add 2 tablespoons Bertolli Classico Olive Oil and pulse.
- Evenly spread bread mixture along length of fish and roll. Spread 1/4 cup Bertolli Tomato & Basil Sauce into bottom of baking dish. Place fish seam-side down in baking dish, then top with remaining sauce and bread mixture.
- Season with fresh ground black pepper and generously drizzle with Bertolli Classico Olive Oil. Bake until fish is cooked through, approx. 10 to 15 minutes.
- Carefully remove fish with spatula, plate and top with additional chopped parsley if desired, and fresh ground black pepper. Finish with a drizzle of Bertolli Extra Virgin Olive Oil.
NutritionView More
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310Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories310Calories from Fat200 |
| % DAILY VALUE |
| Total Fat22g34% |
| Saturated Fat3g15% |
| Trans Fat |
| Cholesterol35mg12% |
| Sodium320mg13% |
| Potassium420mg12% |
| Protein20g |
| Calories from Fat200 |
| % DAILY VALUE |
| Total Carbohydrate11g4% |
| Dietary Fiber2g8% |
| Sugars1g |
| Vitamin A40% |
| Vitamin C20% |
| Calcium6% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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