Greek Fish Baked in Grapevine Leaves
Yield
5 servingsPrep
20 minCook
30 minReady
1 hrsLow Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | medium |
fish
fish |
*
|
| 2 | tablespoons |
olive oil
|
|
| 1 | each |
lemon
|
|
| 1 | tablespoon |
parsley leaves
|
|
| 1 | tablespoon |
thyme
|
*
|
| 1 | tablespoon |
fennel bulb
|
|
| 3 | each |
anchovy fillets
|
*
|
| 2 | tablespoons |
butter
|
|
| 15 | large |
grape leaves
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | medium |
fish
fish |
*
|
| 3E+1 | ml |
olive oil
|
|
| 1 | each |
lemon
|
|
| 15 | ml |
parsley leaves
|
|
| 15 | ml |
thyme
|
*
|
| 15 | ml |
fennel bulb
|
|
| 3 | each |
anchovy fillets
|
*
|
| 3E+1 | ml |
butter
|
|
| 15 | large |
grape 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.
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 for 30 minutes.
Serve hot, garnished with lemon and fennel.
