|
| Home
-> [Baked, Eastern European, Entrees, Fish, Fruits, Greek, Seafood] -> [Greek fish baked in grapevine leaves Recipe] |
| |
| |
Greek fish baked in grapevine leaves
|
| Artist: |
_ |
| Categories: |
Baked, Eastern European, Entrees, Fish, Fruits, Greek, Seafood |
| Yield: |
5 |
| Rating: |
0 |
| Print Recipe |
 |
| Favorites |
Add
to Favorites |
Ingredients:
| 5
| med | Whole fish, cleaned | | | - heads left on | | 2
| tbsp | Olive oil (or more) | | 1
| | Lemon (juice only) | | 1
| tbsp | Chopped fresh parsley | | 1
| tbsp | Chopped fresh thyme | | 1
| tbsp | Chopped fresh fennel | | | Salt & freshly ground pepper | | 3
| | Anchovy fillets, rinsed | | | - minced or mashed | | 2
| tbsp | Butter | | 15
| large | Grapevine leaves | | | Lemon slices & fennel leaves |
|
Procedures:
| 1 | Wash and dry the fish. | | 2 | In a glass or earthenware bowl, beat the oil, lemon juice, parsley, thyme, fennel, and a pinch each of salt and pepper. | | 3 | Dip each fish in the mixture, turning to coat and allow to marinate an hour or two in the refrigerator. | | 4 | Remove the fish from marinade and drain. | | 5 | Meanwhile, beat the anchovies and butter together and spread on the fish with a knife. | | 6 | Wrap each fish in grapevine leaves and place, seam side down, in an attractive baking- serving dish. | | 7 | Bake in a moderate oven (350°F) for 30 minutes. | | 8 | Serve hot, garnished with lemon and fennel |
|
|
|
| |
| |
| |
|
|
|
|
|
|