Vine leaf-wrapped swordfish with capers & herbs

Recipes / Fish

Detailed step-by-step description of how to cook the dish "Vine leaf-wrapped swordfish with capers & herbs". Try it by all means

Recipe «Vine leaf-wrapped swordfish with capers & herbs» presented in category Recipes / Fish, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: 1/4 cup roughly chopped fresh continental parsley, 1/4 cup roughly chopped fresh mint, 2 tbsp drained capers, rinsed, chopped, 2 tbsp finely chopped kalamata olives, 2 large garlic cloves, finely chopped , 3 tsp extra virgin olive oil, 1/2 250g pkt vine leaves, rinsed, drained, 4 swordfish steaks, skin removed , 4 ripe tomatoes, thinly sliced, 1 tbsp balsamic vinegar, Lemon wedges, to serve.

Ingredients:

  • 1/4 cup roughly chopped fresh continental parsley 
  • 1/4 cup roughly chopped fresh mint 
  • 2 tbsp drained capers, rinsed, chopped 
  • 2 tbsp finely chopped kalamata olives 
  • 2 large garlic cloves, finely chopped 
  • 3 tsp extra virgin olive oil 
  • 1/2 250g pkt vine leaves, rinsed, drained 
  • 4 swordfish steaks, skin removed 
  • 4 ripe tomatoes, thinly sliced 
  • 1 tbsp balsamic vinegar 
  • Lemon wedges, to serve 

Instructions

  1. Preheat oven to 180°C.
  2. Place the parsley, mint, capers, olives, garlic and oil in a medium bowl, and mix well.
  3. Overlap 6-8 vine leaves on a clean surface to form a rough rectangular shape about 24 x 28cm. Place a quarter of the herb mixture on the centre and top with a swordfish steak.
  4. Fold in the sides of the vine leaves and then roll up to enclose the swordfish completely. Place seam-side down on a large baking tray. Repeat with the remaining vine leaves, herb topping and swordfish steaks. Cover the tray with foil.
  5. Bake in preheated oven for 25-30 minutes or until the fish flakes when tested with a fork.
  6. Arrange the tomato slices in a circle on each serving plate and drizzle each with 1 teaspoon of the balsamic vinegar. Carefully lift the parcels onto serving plates and serve accompanied by lemon wedges.