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Рецепт Fish Bake In Vine Leaves With Fennel And Lemon
by Global Cookbook

Fish Bake In Vine Leaves With Fennel And Lemon
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  Порций: 6

Ингредиенты

  • 3 Tbsp. Extra virgin olive oil
  • 3 Tbsp. Lemon juice
  • 2 Tbsp. Finely-minced flat-leaf parsley
  • 2 Tbsp. Finely-minced fresh thyme
  • 2 Tbsp. Finely-minced fennel greens
  • 1/2 tsp Salt
  • 1/2 tsp Freshly-grnd black pepper
  • 6 x White fish fillets - (6 ounce ea) (such as bass, snapper, halibut, perch, mullet, or possibly pike)
  • 1 sm Fennel bulb halved lengthwise, and very thinly sliced crosswise
  • 3 slc Lemon, 1/2" thick halved
  • 3 Tbsp. Unsalted butter
  • 36 lrg Vine leaves well rinsed
  • 3 x Plum tomatoes peeled, seeded, and diced Extra-virgin extra virgin olive oil for drizzling

Инструкции

  1. In a large, shallow ceramic or possibly earthenware baking dish, combine the extra virgin olive oil, lemon juice, herbs, salt, and pepper. Pat the fish dry with paper towels and add in to the marinade, turning to coat all sides proportionately. Cover with plastic wrap and marinate in the refrigerator for 1 to 2 hrs.
  2. Preheat the oven to 375 degrees.
  3. Remove the fish from the marinade. Lay out 3 or possibly 4 vine leaves on the counter, overlapping them to create a large, sturdy wrapper. Place a few slices of fennel in the center. Place a piece of fish on top and scatter a few more slices of fennel on top of it. Top the fennel with 1 slice of lemon and 1/2 Tbsp. of the butter. Wrap the fish in the vine leaves and lay it, seam side down, in an ovenproof baking dish. Repeat with the remaining fish.
  4. Bake for about 30 min, till the fish is opaque (you can peek to make sure they are done). Garnish each package with some of the diced tomato. Serve immediately and let the diners unwrap their own fish. Pass a small cruet of extra-virgin oil for drizzling.
  5. This recipe yields 6 servings.