Maybe the title puzzled you.. wasn’t it “Friday fish“? Yes, but what can you do if I decided to make these rolls for a Thursday night?

I admit it… I don’t cook enough fish, so every time I feel the need to cook something that moved its flippers so swim is a good occasion.

And this time, the occasion was the combination between food and wine. The wine I talk about is the Erbaluce from Caluso, a dry white wine from Piedmont, very well known here. I was given the opportunity to taste some wines produced from Erbaluce grapes by Orsolani, and today I propose to you one of their wines in combination with an easy and yet very tasty fish dish: scabbardfish roll with green olives and capers, a “lighter” version of the Sicilian rolls, that often involve raisins and pine nuts.

I preferred, however, to eliminate these two sweet (or sweetish) elements, to obtain a stronger stuffing. The fish itself is very delicate, and it perfectly marries with with an intense and unequivocally savory stuffing, and it needs a wine so strong to bring out the contrasting qualities of the dish, but not so strong to cover the flavors, and “La Rustia”, Erbaluce from Caluso DOCG, proved up to the task, both during cooking and to accompany the dish.

Scabbardfish rolls


Recipe type: Secondo course, fish
Cuisine: Italian cuisine
Prep time:
Cook time:
Total time:
Serves: 3
  • 6 scabbardfish fillets
  • Breadcrumbs
  • Extra-virgin olive oil
  • Desalted and chopped capers
  • Stoned and chopped green olives
  • Grated Parmigiano Reggiano or pecorino (if you like it in combination with fish)
  • White wine
  • A garlic clove
  • Cherry tomatoes
  • Salt (it couldn’t be necessary)
  • Black pepper
  1. In a bowl, mix chopped capers and olives, breadcrumbs, grated cheese (if you like it), black pepper and extra-virgin olive oil. The doses go to your taste.
  2. Lay the fish fillets and spread over them the filling.
  3. Roll the fillets and close your rolls with a wooden toothpick.
  4. In a saucepan, heat the extra-virgin olive oil and sauté the garlic with the cherry tomatoes for a few minutes; then add the fish rolls and pour in the white wine. Let it evaporate and then season with pepper and, if necessary, salt (I rarely add salt to fish dishes).
  5. Cover with a lid and cook for about 10 minutes or until the fish is cooked (it doesn’t take long).
  6. Serve the rolls with the tomato sauce in which you cooked them.

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