Swordfish Involtini with Roasted Vegetables
Thin swordfish steaks stuffed with breadcrumbs and herbs, baked until tender alongside potatoes, carrots, broccoli, and tomato. A restaurant-worthy Italian dinner ready in 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 48g
Ingredients
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Open the appInstructions
Step 1
Heat oven to 400°F. Toss potatoes, carrots, broccoli, and tomato halves with olive oil, salt, and pepper on a sheet pan.
Step 2
Mix panko, parmesan, parsley, minced garlic, salt, and pepper in a small bowl until breadcrumb mixture is moist.
Step 3
Butterfly each swordfish steak by slicing horizontally without cutting all the way through, then opening like a book.
Step 4
Divide breadcrumb filling between the two steaks, pack gently into the center, then fold back over and secure with a toothpick.
Step 5
Nestle involtini among the vegetables, drizzle everything with olive oil, and bake until swordfish is opaque, 12–14 minutes.
Step 6
Serve immediately with lemon wedges alongside.
Tools you’ll need
- sheet pan
- small mixing bowl
- sharp knife
- toothpicks
- oven set to 400°F
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