Greek Fish Baked in Grapevine Leaves

Greek Fish Baked in Grapevine Leaves Ingredients

Karen Mintzias	1 tb Chopped fresh fennel
5 md Whole fish; cleaned	Salt & freshly ground pepper
2 tb Olive oil (or more)	3 Anchovy fillets; rinsed
1 Lemon (juice only)	2 tb Butter
1 tb Chopped fresh parsley	15 lg Grapevine leaves
1 tb Chopped fresh thyme	Lemon slices & fennel leaves

Instructions for Greek Fish Baked in Grapevine 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 Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: Seafood-OtherCuisine: Greek

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