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Classico Olive Oil

Made with
Classico Olive Oil

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By Chef Fabio Viviani

  • Makes Serves 2, double ingredients for 4 servings
  • |
  • prep time: 10 minute(s)
  • |
  • cook time: 15 minute(s)
2 slices white bread, crust removed
1/3 cup pine nuts
1/4 cup golden raisins
1/4 tsp. finely chopped fresh marjoram
1/2 cup chopped flat-leaf parsley
Salt and fresh ground black pepper
Bertolli® Classico™ Olive Oil
3/4 lb. swordfish steaks, cut into slices about 1/3-inch thick
1 cup Bertolli® Tomato & Basil Sauce
Bertolli® Extra Virgin Olive Oil

  • 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.

Recipe courtesy of Fabio Viviani, owner and Executive Chef of Cafe Firenze in Moorpark, California and Firenze Osteria Italian Restaurant and Martini Bar in Toluca Lake, California.