Greek Fish Baked in Grapevine Leaves
Recipe
- Title:
- Greek Fish Baked in Grapevine Leaves
- Categories:
- Greek, Fish/sea
- Yield:
- 5 servings
Directions
- Karen Mintzias 1 tb Chopped fresh fennel 5 md Whole fish; cleaned Salt & freshly ground pepper - heads left on 3 Anchovy fillets; rinsed 2 tb Olive oil (or more) - minced or mashed 1 Lemon (juice only) 2 tb Butter 1 tb Chopped fresh parsley 15 lg Grapevine leaves 1 tb Chopped fresh thyme Lemon slices & fennel leaves
Directions
- 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.
Directions
- 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.
Directions
- From: "The Food of Greece" by Vilma Liacouras Chantiles.
- Avenel Books, New York.
Directions
- Typed for you by Karen Mintzias
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