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Greek Fish Baked In Grapevine Leaves
Ingredients
- 5 med Whole fish, cleaned heads left on
- 2 Tbsp. Extra virgin olive oil (or possibly more)
- 1 x Lemon (juice only)
- 1 Tbsp. Minced fresh parsley
- 1 Tbsp. Minced fresh thyme
- 1 Tbsp. Minced fresh fennel Salt & freshly grnd pepper
- 3 x Anchovy fillets, rinsed chopped or possibly mashed
- 2 Tbsp. Butter
- 15 lrg Grapevine leaves Lemon slices & fennel leaves
Directions
- Wash and dry the fish. In a glass or possibly earthenware bowl, beat the oil, lemon juice, parsley, thyme, fennel, and a healthy pinch each of salt and pepper. Dip each fish in the mix, turning to coat and allow to marinate an hour or possibly two in the refrigerator.
- Remove the fish from marinade and drain. Meanwhile, beat the anchovies and butter together and spread on the fish with a knife. Wrap each fish in grapevine leaves and place, seam side down, in an attractive baking- serving dish. Bake in a moderate oven (350 F) for 30 min. Serve warm, garnished with lemon and fennel.
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