Bring wow-factor to simple swordfish. Packed with fresh flavors, this Mediterranean-inspired fish recipe tastes as good as it looks.
The ingredient of Vine leaf-wrapped swordfish with capers & herbs
- 1/4 cup roughly chopped fresh continental parsley
- 1/4 cup roughly chopped fresh mint
- 2 tablespoons drained capers, rinsed, chopped
- 2 tablespoons finely chopped kalamata olives
- 2 large garlic cloves, finely chopped
- 3 teaspoons extra virgin olive oil
- 1/2 250g pkt vine leaves, rinsed, drained
- 4 (about 180g each) swordfish steaks, skin removed
- 4 ripe tomatoes, thinly sliced
- 1 tablespoon balsamic vinegar
- Lemon wedges, to serve
The instruction how to make Vine leaf-wrapped swordfish with capers & herbs
- Preheat oven to 180u00b0C.
- Place the parsley, mint, capers, olives, garlic and oil in a medium bowl, and mix well.
- 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.
- 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.
- Bake in preheated oven for 25-30 minutes or until the fish flakes when tested with a fork.
- 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.
Nutritions of Vine leaf-wrapped swordfish with capers & herbscalories: 423.269 calories
calories: 24 grams fat
calories: 6 grams saturated fat
calories: 5 grams carbohydrates
calories: 5 grams sugar
calories: 45 grams protein
calories: 117 milligrams cholesterol
calories: 240.48 milligrams sodium