Fish Baked In Vine Leaves

Marriage is for making children into disciples of Jesus. Here the focus shifts. This purpose of marriage is not merely to add more bodies to the planet. The point is to increase the number of followers of Jesus on the planet… God’s purpose in making marriage the place to have children was never merely to fill the earth with people, but to fill the earth with worshippers of the true God… When the focus of marriage becomes “Make children disciples of Jesus,” the meaning of marriage in relation to children is not mainly “Make them,” but “Make them disciples.” And the latter can happen even where the former doesn’t.

John Piper

CATEGORY	CUISINE	TAG	YIELD
Seafood	Niger	Tamwt01	6	Servings

INGREDIENTS

3	T	Olive oil
3	T	Freshly-squeezed lemon juice
1		Fennel bulb, halved
		lengthwise
		And very thinly sliced
		crosswise
		Leaves reserved and chopped
1	t	Coarse salt
1	t	Freshly-ground black pepper
6		White fish fillets -, 6 oz
		ea
		such as red snapper bass
		halibut
		Perch, mullet or pike
36		Vine, grape leaves packed
		in brine well rinsed
3		Lemon -, 1/4" thk halved
		Olive oil, for drizzling

INSTRUCTIONS

In a large, shallow ceramic or glass baking dish, combine the olive
oil, lemon juice, chopped fennel leaves, salt, and pepper. Pat the
fish dry with paper towels and add to the marinade, turning to coat
evenly. Cover with plastic wrap and marinate in the refrigerator 15
minutes. Preheat the oven to 400 degrees. Spread 3 or 4 vine leaves  on
a work surface, overlapping them to form a large, sturdy wrapper.
Place a few slices of fennel in the center. Cover with a fish fillet
and scatter a few more slices of fennel on top. Top with a half lemon
slice and drizzle with olive oil. Wrap the fish in the vine leaves  and
lay it, seam-side down, in a large baking dish. Repeat with the
remaining fillets, placing them in a single layer in the dish. Bake  20
to 30 minutes, until the fish is opaque throughout; open one  package
to check for doneness. Immediately transfer to serving plates  and have
guests unwrap the fish at the table. This recipe yields 6  servings.
Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary
Sue Milliken From the TV FOOD NETWORK - (Show # WT-1A43 broadcast
04-15-1998) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net  04-15-1998  Recipe by:
Susan Feniger and Mary Sue Milliken  Converted by MM_Buster v2.0l.

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