Involtini of Swordfish

Method

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.