The sabre fish can be a fascinating weapon, reminiscent of great battles, or not. This time, we're talking about a blue fish typical of our seas, excellent for some baked recipes.
It's a delicious fish, but it can also be dangerous due to the presence of anisakis, a parasite that affects most blue fish. To avoid problems, simply cook it thoroughly and the risk is eliminated.
Here, I propose it in a tomato-flavored breadcrumb roll.
Sabre Fish Roll Recipe
Take a sabre fish and cut it in half, then remove the bone. Using tweezers, remove any remaining bones—which, if you've been good, will be very few—and cut them into 15 cm slices. Alternatively, have the fishmonger debone it.
Don't throw away the bread; you can use stale bread, toasted in the oven and then crumbled.
To season the bread with garlic, oil, pepper, and oregano, squeeze the juice from a ripe tomato and pass it through a sieve. Generously coat the fish with breadcrumbs, roll it up, and seal it with a toothpick. I recommend baking 200 grams of fish in a convection oven for 20-30 minutes. The cooking time should be vigorous.
I finished to drink a Verdicchio wine: not bad!
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