swordfish roulades in tomato sauce

Name: swordfish roulades in tomato sauce
Ingredients: 400g swordfish fillet in one piece, skin and cut them into 6 slices 0.5 cm thick, flattened with a meat mallet; 150g stale bread, take only the crusts and pulse them to make breadcrumbs; 60g olives, pitted and roundly sliced; 2 tsp capers in vinegar, chopped finely; 400g canned whole peeled tomatoes; 1 clove of garlic; 120 ml white wine; extra virgin olive oil, as needed; a sprig of thyme; salt and black pepper; basil leaves as needed for garnish

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Ingredients - 400g swordfish fillet in one piece, skin and cut them into 6 slices 0.5 cm thick, flattened with a meat mallet - 150g stale bread, take only the

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Ingredients

400g swordfish fillet in one piece, skin and cut them into 6 slices 0.5 cm thick, flattened with a meat mallet
150g stale bread, take only the crusts and pulse them to make breadcrumbs
60g olives, pitted and roundly sliced
2 tsp capers in vinegar, chopped finely
400g canned whole peeled tomatoes
1 clove of garlic
120 ml white wine
extra virgin olive oil, as needed
a sprig of thyme
salt and black pepper
basil leaves as needed for garnish