Ingredients for 6 roulades
Cut the crusts from the bread and blend them in a mixer.
Put the breadcrumbs in a bowl, add salt, pepper, extra virgin olive oil, thyme, the capers diced very small and the olives cut in rounds and mix well.
Skin the sword fish fillet.
Cut the swordfish into 6 slices ¼ inch thick and beat them with meat mallet.
Put a little of the breadcrumb mix on each slice, fold the sides inward and roll.
Use a toothpick to close each roulade.
Sauté a clove of garlic in extra virgin olive oil.
Add the swordfish roulades.
Sauté quickly on each side over a high heat and once they start to turn white, add the white wine and let it evaporate. Then take out the roulades and keep the cooking liquid.
Add the San Marzano DOP tomatoes to the pan with the cooking liquid.
Season with salt and pepper.
Add a few leaves of fresh basil.
Cover and let the sauce cook over a low heat for another 5 minutes.
Serve the roulades piping hot on the tomato sauce.