Go to: Just Seafood Recipes Home Page|
Click/Tap 'Back' to go to the recipe list you were browsing.
Whole Fish in Vine Leaves
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)
Wash the fish thoroughly and dry with kitchen paper. Push some lemon
slices and herbs into each belly cavity and sprinkle with oil and
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
Click/Tap here for the Printer friendly version. (Just shows the recipe only)
You can Click/Tap Back to return here.