Greek fish baked in grapevine leaves

* Exported from MasterCook *

Greek fish baked in grapevine leaves

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Greek Seafood
Mc

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Karen Mintzias
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 & freshly ground pepper
3 Anchovy fillets -- rinsed
- minced or mashed
2 tb Butter
15 lg Grapevine leaves
Lemon slices & 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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