| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Greek | Greek, Seafood | 5 | Servings |
INGREDIENTS
| Karen Mintzias | ||
| 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 |
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Only with Jesus can you reach your full potential”