• Greek Fish Baked In Grapevine Leaves

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    • 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


    1. 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.
    2. 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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