| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Greek |
Greek, Seafood |
5 |
Servings |
INGREDIENTS
|
|
Karen Mintzias |
| 5 |
|
Whole fish, cleaned |
|
|
heads left on |
| 2 |
T |
Olive oil, or more |
| 1 |
|
Lemon, juice only |
| 1 |
T |
Chopped fresh parsley |
| 1 |
T |
Chopped fresh thyme |
| 1 |
T |
Chopped fresh fennel |
|
|
Salt & freshly ground pepper |
| 3 |
|
Anchovy fillets, rinsed |
|
|
minced or mashed |
| 2 |
T |
Butter |
| 15 |
|
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 bakingserving 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
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