Grapevine leaves have a natural citrusy taste and go very well with fish. By cooking fish this way some of that citrus note flavors the fish and also the fish is kept moist. Serve this light lunch with the citrus potato salad. You won’t miss the mayonnaise.
4 servings
INGREDIENTS
FOR MARINADE:
- Juice of 2 lemons
- Zest of 2 lemons
- 2 cloves garlic, mashed
- 1 tsp cumin
- Salt and pepper
FISH AND WRAPPING:
- 4 whole small sea bass (or any firm white fish), about 12 oz each
- 8 large grapevine leaves
- Olive oil
INSTRUCTIONS
- In a bowl, mix the lemon juice and zest, garlic, cumin, salt and pepper to make a marinade.
- Rub the marinade all over the fish, cover and set aside for 30 minutes in the fridge.
- Take two grapevine leaves and place them side by side overlapping (shiny side down).
- Place one fish in the center and wrap the leaves around to cover the belly of the fish, leaving the head and the tail exposed.
- Brush all over with olive oil and grill on a barbecue or bake in the oven at 375°F until done for approximately 15 minutes.
