Vine-wrapped fish with fennel and sauce verde
- 09.03.2017
- 1 246
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
- 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.
- 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.
- 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.
- 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.