Red Mullet Baked In Grape (Vine) Leaves
- 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
- 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 350u0b0F (180u0b0C/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.
red mullet, salt, olive oil, garlic, fresh parsley, grape, freshly squeezed lemon juice, lemon
Taken from www.epicurious.com/recipes/food/views/red-mullet-baked-in-grape-vine-leaves-354551 (may not work)