Greek Fish Baked in Grapevine Leaves

Recipes Ingredients:

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

Recipe Instructions:

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