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Add a photoServings: 5
Ingredients
- 5 med Whole fish, cleaned heads left on
- 2 Tbsp. Extra virgin olive oil (or possibly more)
- 1 x Lemon (juice only)
- 1 Tbsp. Minced fresh parsley
- 1 Tbsp. Minced fresh thyme
- 1 Tbsp. Minced fresh fennel Salt & freshly grnd pepper
- 3 x Anchovy fillets, rinsed chopped or possibly mashed
- 2 Tbsp. Butter
- 15 lrg Grapevine leaves Lemon slices & fennel leaves
Directions
- Wash and dry the fish. In a glass or possibly earthenware bowl, beat the oil, lemon juice, parsley, thyme, fennel, and a healthy pinch each of salt and pepper. Dip each fish in the mix, turning to coat and allow to marinate an hour or possibly two in the refrigerator.
- Remove the fish from marinade and drain. Meanwhile, beat the anchovies and butter together and spread on the fish with a knife. Wrap each fish in grapevine leaves and place, seam side down, in an attractive baking- serving dish. Bake in a moderate oven (350 F) for 30 min. Serve warm, garnished with lemon and fennel.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 75g | |
| Recipe makes 5 servings | |
| Calories 147 | |
| Calories from Fat 101 | 69% |
| Total Fat 11.41g | 14% |
| Saturated Fat 3.94g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 49mg | 16% |
| Sodium 81mg | 3% |
| Potassium 209mg | 6% |
| Total Carbs 0.7g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.16g | 0% |
| Protein 10.42g | 17% |
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