Greek fish baked in grapevine leaves
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Greek fish baked in grapevine leaves
  Greek    Fish  
Last updated 6/12/2012 12:55:57 AM. Recipe ID 17958. Report a problem with this recipe.
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      Title: Greek fish baked in grapevine leaves
 Categories: Greek, Fish, Main dish
      Yield: 5 servings
 
      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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Recipe ID 17958 (Apr 03, 2005)

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