Recipe - Greek Fish Baked In Grapevine Leaves

Karen Mintzias
5 md Whole fish; cleaned
heads left on
2 tablespoon Olive oil (or more)
1 Lemon (juice only)
1 tablespoon Chopped fresh parsley
1 tablespoon Chopped fresh thyme
1 tablespoon Chopped fresh fennel
Salt & freshly ground pepper
3 Anchovy fillets; rinsed
minced or mashed
2 tablespoon 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini