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olive oil freshly squeezed lemon juice fennel bulb coarse salt freshly ground black pepper white fish lemon olive oil
Viewed: 22 - Published at: 7 years agoIngredients
- 3 tablespoons olive oil
- 3 tablespoons freshly squeezed lemon juice
- 1 fennel bulb, halved lengthwise and very thinly sliced crosswise, leaves reserved and
- chopped
- 1 teaspoon coarse salt
- 1 teaspoon freshly ground black pepper
- 6 (6 ounce) white fish fillets, such as red snapper, bass, halibut, perch, mullet or pike
- About 36 large vine (grape) leaves packed in brine, well rinsed
- 3 (1/4-inch thick) slices lemon, halved
- Olive oil, for drizzling
Method
- In a large, shallow ceramic or glass baking dish, combine the olive oil, lemon juice, chopped fennel leaves, salt, and pepper.
- Pat the fish dry with paper towels and add to the marinade, turning to coat evenly.
- Cover with plastic wrap and marinate in the refrigerator 15 minutes.
- Preheat the oven to 400 degrees.
- Spread 3 or 4 vine leaves on a work surface, overlapping them to form a large, sturdy wrapper.
- Place a few slices of fennel in the center.
- Cover with a fish fillet and scatter a few more slices of fennel on top.
- Top with a half lemon slice and drizzle with olive oil.
- Wrap the fish in the vine leaves and lay it, seamside down, in a large baking dish.
- Repeat with the remaining fillets, placing them in a single layer in the dish.
- Bake 20 to 30 minutes, until the fish is opaque throughout; open one package to check for doneness.
- Immediately transfer to serving plates and have guests unwrap the fish at the table.
