Red Mullet Baked in Grape (Vine) LeavesEdward Park / courtesy Phaidon Press
Barbounia tilihta se klimatofila
Recipe information
Yield
Serves 4
Ingredients
4 red mullet or snapper, 2 1/4 lb (1 kg) total weight, scaled and cleaned
salt and pepper
1/2 cup (120 ml / 4 fl oz) olive oil, plus extra for brushing
5 garlic cloves, finely chopped
1/2 cup (25 g / 1 oz) finely chopped fresh parsley
5 oz (150 g) grape (vine) leaves, blanched
4 tablespoons freshly squeezed lemon juice
1 lemon, thinly sliced
Preparation
Rinse the fish under cold running water and pat dry with paper towels. Season with salt and pepper, brush with a little oil, and chill in the refrigerator for 30 minutes. Preheat the oven to 350Ā°F (180Ā°C/Gas Mark 4) and brush an ovenproof dish with oil. Combine the garlic and parsley in a bowl, season with salt and pepper, and divide the mixture among the cavities of the fish. Wrap each fish in 1 or 2 grape leaves, depending on its size, leaving the heads and tails uncovered. Put the fish into the prepared dish, pour the oil and lemon juice over them, and place a slice of lemon on each. Bake for about 20 minutes, or until the fish flakes easily, and serve immediately.
Vefa's Kitchen by Vefa Alexiadou, published by Phaidon Press, $45.00, www.phaidon.com
