Name: Whole Fish in Vine Leaves
Ingredients: 2 Farmed Seabass, 300 grams, ...or...; 4 sm Red Mullet, gutted, scales and fins removed; 1 Unwaxed lemon, thinly sliced; 1 pk Fresh dill or thyme; 2 tb Olive oil; Salt and freshly ground black pepper; 1 pk Vine Leaves (if not available use foil)

It is a very singular thing…that the only petition recorded of St. Paul seeking something for his own individual need [removal of the “thorn in the flesh”] was refused! The difficulty, however, is this: Why did St. Paul, who had the “mind” of Christ, ask for something which he soon discovered was contrary to God’s wishes? There are doubtless many fully-consecrated Christians reading these words who have been perplexed because God has not given some things they prayed for… St. Paul was tempted to think that he could do far better work for his beloved Master if only that “thorn” could be removed. But God knew that Paul would be a better man with the “thorn” than without it.

Unknown Author

CATEGORY	CUISINE	TAG	YIELD
Seafood		Barbecue, Fish, Main course, New	4	Servings

INGREDIENTS

2		Farmed Seabass, 300 grams, …or…
4	sm	Red Mullet, gutted, scales and fins removed
1		Unwaxed lemon, thinly sliced
1	pk	Fresh dill or thyme
2	tb	Olive oil
		Salt and freshly ground black pepper
1	pk	Vine Leaves (if not available use foil)

INSTRUCTIONS

1. Wash the fish thoroughly and dry with kitchen paper. Push some lemon
slices and herbs into each belly cavity and sprinkle with oil and
seasoning.
2. Rub the outsides of the fish with oil, sprinkle with seasoning, then
wrap in vine leaves (or foil) to cover completely. Leave in a cool place.
3. Lightly oil the barbecue grid. Cook small fish on it for about 5 minutes
each side; seabass take 15-20 minutes, turning occasionally, until the
leaves are charred and the fish feels firm when pressed. When it's cooked,
the skin will peel away with the charred leaves and the flesh will be firm
and opaque.
Suggested Wine: Tesco White Burgundy
NOTES : A simple recipe which needs little more than delicate flavouring
and seasoning. Preparation: 10-15 minutes Cooking: 15-20 minutes
Calories/fat per serving: 177cals / 8g Cost per serving: =A32 (seabass),
=A31.15 (mullet)
Recipe by: Tesco Recipe Collection, Issue Five, 1997 Posted to MC-Recipe
Digest V1 #635 by Kerry Erwin <kerry@north.org> on Jun 04, 1997

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