Baked Swai Rolls, Two Ways


  • 6 Swai fillets
  • 3 tablespoons butter
  • ¼ cup chopped green bell pepper
  • 1 tablespoon red pepper flakes
  • 4 tablespoons chopped fresh onion
  • 2 cloves garlic, minced or pressed
  • 2 cups fresh, cleaned baby spinach leaves
  • juice of one lime
  • ½ cup fresh breadcrumbs
  • 1 teaspoon fresh oregano (or ¼ teaspoon dried)
  • 2 tablespoons chopped fresh parsley
  • salt and freshly ground black pepper to taste
  • 6 slices prosciutto, OR 6 long, pretty, fresh arugula leaves
  • ¼ cup chopped red bell pepper


Preheat the oven to 375 degrees. Trim the thin edges of the Swai fillets, so they
are nearly uniform in width. Melt the butter in a skillet, then gently sauté the
onion, garlic and green pepper about four minutes. Add the spinach and lime
juice, tossing until the spinach wilts. Stir in the bread crumbs, parsley, oregano,
salt and pepper, warming through for one more minute.

Spread the spinach filling evenly over the Swai fillets and roll them up. If you are
wrapping them with prosciutto, do it now and secure each roll with a short skewer
or toothpick. If you are wrapping some of them with arugula leaves, secure the
rolls first, before baking, and wrap with the leaf before serving.

Place the rolls in a shallow casserole or oven-proof pan, not touching each other,
and put one cup of water in the pan. Bake uncovered for thirty minutes. Sprinkle
chopped red pepper across the tops of the rolls and serve with rice or roasted

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