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Involtini of Swordfish

A recipe from the Good Food collection.


Involtini of Swordfish
Involtini of Swordfish
1 kg (2 lb) swordfish, skin removed, cut into four 4 × 5 cm (1½ inch) pieces
3 lemons
⅓ cup (80 ml/2¾ fl oz) olive oil
1 small onion, chopped
3 cloves garlic, chopped
2 tablespoons chopped capers
2 tablespoons finely chopped pitted Kalamata olives
⅓ cup (35 g/1¼ oz) grated Parmesan
1½ cups (120 g/4 oz) soft white breadcrumbs
2 tablespoons chopped fresh flat-leaf parsley
1 egg, lightly beaten
24 fresh bay leaves
2 small white onions, quartered and separated into pieces
lemon wedges, to serve 


  1. Cut each swordfish piece horizontally into 4 slices to give you 16 slices altogether. Place each piece between two pieces of plastic wrap and roll gently with a rolling pin to flatten the fish without tearing it. Cut each piece in half to give 32 pieces altogether.
  2. Thinly peel the rind from the lemons with a vegetable peeler and cut the rind into 24 even pieces. Squeeze the lemons to give ¼ cup (60 ml/2 fl oz) juice.
  3. Heat 2 tablespoons olive oil, add the onion and garlic, and cook for 2 minutes. Place in a bowl with the capers, olives, Parmesan, breadcrumbs and parsley. Season, add the egg and mix to bind.
  4. Divide the stuffing among the fish pieces and, with oiled hands, roll up the fish to form neat parcels. Thread 4 rolls onto each of 8 skewers, alternating with the bay leaves, lemon peel and onion.
  5. Mix the remaining oil with the lemon juice. Barbecue or grill the skewers for 3–4 minutes each side, basting with the oil and lemon mixture. Serve with lemon wedges.

Notes: To prevent wooden skewers from burning during cooking, soak them in cold water for 20 minutes before using.

Main ingredient:
Fish, Fresh herbs, Lemon

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