Greek Fish Baked In Grapevine Leaves

18.08.2008 | Author: Cook | Posted in Greece
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Greek Fish Baked In Grapevine Leaves


Servings: 5
Ingredients: 

  • 5 md Whole fish; cleaned
    • 

  • - heads left on
    • 

  • 2 tb Olive oil (or more)
    • 

  • 1    Lemon (juice only)
    • 

  • 1 tb Chopped fresh parsley
    • 

  • 1 tb Chopped fresh thyme
    • 

  • 1 tb Chopped fresh fennel
    • 

  • Salt and freshly ground pepper
    • 

  • 3    Anchovy fillets; rinsed
    • 

  • - minced or mashed
    • 

  • 2 tb Butter
    • 

  • 15 lg Grapevine leaves
    • 

  • Lemon slices and fennel leaves
    •

Wash and dry the fish. In a glass or earthenware bowl, beat the oil,
lemon juice, parsley, thyme, fennel, and a pinch each of salt and pepper.
Dip each fish in the mixture, turning to coat and allow to marinate an
hour or 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 minutes. Serve hot,
garnished with lemon and fennel.

From: ‘The Food of Greece’ by Vilma Liacouras Chantiles. Avenel Books,
New York.

Typed for you by Karen Mintzias

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