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"Luca Brasi Sleeps with the Fishes" may be one of the most iconic lines, and chilling moments, in The Godfather. In the film, the Corleones receive a dead fish wrapped in Luca’s bulletproof vest, a grim message that their enforcer is sleeping with the fishes. This phrase is code for a gruesome, quiet death where the body is dumped in water, never to be found again.... But for our dinner party, we’re giving this scene a much more appetising twist.
This first course is a playful homage: Involtini di Pesce Spada, or Sicilian-style swordfish rolls. Light, elegant, and full of bold Mediterranean flavor, these fish skewers are coated in breadcrumbs and baked, then served inside a brown paper bag, complete with paper cut-out fin and head so it looks like a whole fish. No bulletproof vests here, just a nod to the film’s drama and a plate your guests will actually want to dig into.
This dish is a classic in Sicily, and it comes to our table courtesy of my wonderful Italian language teacher, Rossella. It’s the perfect starter: a little bit theatrical, and rooted in real Italian tradition, just like The Godfather itself.
SWORDFISH ROLLS (Involtini di pesce spada)
INGREDIENTS Â (serves 4-6)
4 slices of fresh swordfish (roughly 150g each)
150g breadcrumbsÂ
20g parmesan cheese - grated
2 tbsp fresh parsley - chopped
2 garlic cloves - minced
1 tbsp capers - chopped
2 tbsp raisins
2 tbsp pine nuts
1 lemon - zest only
1 tbsp olive oil (plus more for drizzling)
Salt and black pepper - to taste
Lemon wedges, for serving
METHOD
Preheat the oven to 210°C / 190°C fan.
Prepare the swordfish: butterfly, then cover with baking paper and gently pound with a meat mallet until about 5mm thick. Trim the edges of each piece of fish to form neat rectangles of roughly equal size. Season on both sides with salt and pepper.Â
Finally chop the fish trimmings, and place in a medium bowl, along with the parmesan, parsley, garlic, capers, raisins, pine nuts, lemon zest, olive oil, and 50g of breadcrumbs. Mix to combine.Â
Place a spoonful of filling in the centre of each piece of fish, and spread it in a thin even layer, pressing down to compact the filling. Tightly roll each slice of fish, encasing the filling.
Season the remaining breadcrumbs with salt and pepper, then roll each fish parcel in the breadcrumbs to completely cover them. Tightly squeeze the rolls to encourage them to keep their shape. Â
Place the rolls on an oiled baking sheet, seam side down. Drizzle with a little olive oil, and bake for 15 mins until golden brown, turning halfway.
Optionally, serve with lemon wedges and salad, in baskets in a brown paper bag!
