Ingredients
- 8 fresh or preserved vine leaves
- 2 tablespoons chopped dill
- 60 g (2¼ oz) butter, softened
- 4 × 200 g (7 oz) blue-eye fillets
- 1 tablespoon lemon juice
- oil, for brushing
Method
1. If you are using fresh vine leaves, bring a saucepan of water to the boil and blanch the leaves in batches for 30 seconds. Pat dry on crumpled paper towels. If you are using preserved vine leaves, simply rinse and dry them. Place 2 leaves on a work surface, slightly overlapping them. Repeat with the remaining leaves.
2. Combine the dill and butter in a small bowl and divide into four portions. Put each portion in the centre of each set of overlapping vine leaves. Rest a piece of fish on top of the butter and drizzle with the lemon juice. Season with salt and pepper.
3. Wrap the fish in the vine leaves by bringing the edge closest to you over the fish, folding in the sides (if the leaves are wide enough) as you go, rolling up very firmly. Put the parcels on a plate, then cover and refrigerate for 30 minutes.
4. Preheat a barbecue flat plate to medium. Brush the hotplate with oil and grill the fish for 6–8 minutes, or until cooked through, turning once. Serve hot, with a Mediterranean-style salad.
