Whole Fish In Vine Leaves
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Barbecue, Fish, Main course, New | 4 | Servings | |
INGREDIENTS
| 2 | Farmed Seabass, 300 grams | |
| …or… | ||
| 4 | Red Mullet, gutted scales | |
| and fins removed | ||
| 1 | Unwaxed lemon, thinly sliced | |
| 1 | Fresh dill or thyme | |
| 2 | T | Olive oil |
| Salt and freshly ground | ||
| black pepper | ||
| 1 | Vine Leaves, if not | |
| available use foil |
INSTRUCTIONS
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. 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. 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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Nutrition (calculated from recipe ingredients)
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Calories: 60
Calories From Fat: 60
Total Fat: 6.8g
Cholesterol: 0mg
Sodium: 72.8mg
Potassium: 2.7mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g