Vine-wrapped fish with fennel and sauce verde

Cooking Fish Vine-wrapped fish with fennel and sauce verde

Create a gourmet feast with these vine-wrapped fish topped with salsa verde.

Lables: Low carb Low sugar Lactose free Milk free Peanut free Shellfish free Tree nut free
  1. Preheat oven to 220°C. Place potatoes in a large bowl with 100ml oil, thyme, rosemary and garlic. Season. Toss potato until well coated, then layer in a 20cm x 28cm ovenproof dish. Bake for 1 hour or until crisp and golden.
  2. For sauce verde, cover spinach with boiling water. Stand for 30 seconds until wilted. Drain, refresh, then squeeze out excess liquid. Process spinach and remaining ingredients until smooth. Season.
  3. Cut 2 slits on each side of the fish, then fill belly cavities with half the fennel and oregano. Rub remainder into slits of the fish and wrap each in a folded vine leaf. Season. Drizzle with half the juice and 40ml oil.
  4. Preheat a barbecue or chargrill pan to high. Cook wrapped fish for 2-3 minutes each side or until just cooked. Drizzle with the remaining lemon juice and oil, and serve with potatoes and sauce verte.

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1.5kg desiree potatoes, cut into 3mm-thick slices
180ml olive oil
2 tbsp fresh thyme
2 tbsp fresh rosemary leaves
4 cloves garlic, crushed
6 whole fish, such as whiting or red mullet, cleaned
30g fennel seeds, crushed
1/2 cup chopped oregano leaves
6 small preserved vine leaves
Juice of 2 lemons, plus extra, to serve
160g baby spinach leaves
25g crustless rustic bread, chopped
1 hard-boiled egg, peeled, quartered
8 anchovy fillets
2 tbsp white wine vinegar
1 tbsp chopped cornichons
1 tbsp baby capers
80ml extra virgin olive oil

Adv

Autors
Preparation time
20
Cooking time
1:10
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Fish
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