*  Exported from  MasterCook  *
                    Greek fish baked in grapevine leaves
 Recipe By     : 
 Serving Size  : 5    Preparation Time :0:00
 Categories    : Greek                            Seafood
   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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