| 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
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