Oven Roasted Swordfish Rollatini

• 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 teaspoon salt
• salt and ground black pepper
• 3/4 pound swordfish steaks cut into slices about 1/3-inch thick
• extra virgin olive oil bertolli

1. Preheat oven to 400u0b0. 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.
2. 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.
3. 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.
4. 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.

tomato, olive oil, white bread, fresh parsley, pine nuts, carrots, salt, salt, swordfish, extra virgin olive oil bertolli

Taken from www.yummly.com/recipe/Oven-roasted-swordfish-rollatini-303198 (may not work)