*  Exported from  MasterCook  *

                   Greek fish baked in grapevine leaves

Recipe By     : 
Serving Size  : 5    Preparation Time :0:00
Categories    : Greek                            Seafood
                Mc

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Karen Mintzias
   5       md           Whole fish -- cleaned
                        - heads left on
   2       tb           Olive oil (or more)
   1                    Lemon (juice only)
   1       tb           Chopped fresh parsley
   1       tb           Chopped fresh thyme
   1       tb           Chopped fresh fennel
                        Salt & freshly ground pepper
   3                    Anchovy fillets -- rinsed
                        - minced or mashed
   2       tb           Butter
  15       lg           Grapevine leaves
                        Lemon slices & fennel leaves

  Wash and dry the fish.  In a glass or earthenware bowl, beat the oil,
lemon   juice, parsley, thyme, fennel, and a pinch each of salt and pepper.
Dip   each fish in the mixture, turning to coat and allow to marinate an
hour or   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 minutes.  Serve hot,   garnished with lemon and fennel.
From: "The Food of Greece" by Vilma Liacouras Chantiles.  Avenel Books, New
York.      Typed for you by Karen Mintzias   

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