Vine leaf-wrapped swordfish with capers & herbs

Vine leaf-wrapped swordfish with capers & herbs
  • 0:15 Prep
  • 0:25 Cook
  • 4 Servings
  • Capable cooks

Featured in
Low kilojoule, Nutrition information


  • 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


  • Step 1
    Preheat oven to 180°C.
  • Step 2
    Place the parsley, mint, capers, olives, garlic and oil in a medium bowl, and mix well.
  • Step 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.
  • Step 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.
  • Step 5
    Bake in preheated oven for 25-30 minutes or until the fish flakes when tested with a fork.
  • Step 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.

  • High protein
  • Low carb
  • Low kilojoule
  • Low sodium
  • Low sugar
  • Lower gi


  • 1771 kj


  • 24g

    Fat Total

  • 6g

    Saturated Fat

  • 3g


  • 45g


  • 117mg


  • 240.48mg


  • 5g

    Carbs (sugar)

  • 5g

    Carbs (total)

All nutrition values are per serve


Note: The vine leaves form a protective covering on the swordfish, allowing them to steam and imparting a delicate flavour. The leaves are not eaten ? simply peel them back, squeeze some lemon juice over the fish and enjoy!

  • Author: Jan Purser
  • Image credit: Steve Brown
  • Publication: Australian Good Taste



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