Vine-wrapped fish with fennel and sauce verde

Recipes / Fish

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

Recipe «Vine-wrapped fish with fennel and sauce verde» presented in category Recipes / Fish, to prepare this dish you will need no more 1:10 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

  • 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 

Instructions

  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.