Greek Fish Wrapped in Vine Leaves

Greek Fish Wrapped in Vine Leaves 

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Serves 4

Full Choice 2 pts per person

No Count recipe

4 x 140g firm white fish fillets eg, cod, monkfish, halibut

1 garlic clove, crushed

1 red onion, finely chopped

4 tbsp lemon juice

½ tsp lemon rind finely grated

28g pitted black olives in brine, finely sliced

1 tbsp freshly chopped oregano or 1 tsp dried

salt & pepper

approx 16 arge preserved vine leaves, drained and rinsed

Place fish in a shallow dish and sprinkle with the garlic, onion, lemon juice and rind, olives, oregano and seasoning.  Cover and chill 30 mins.

Drain fish and place each pievce on 2 overlapping vine leaves.  Wrap up using 2 more vine leaves to cover completely (you may need more)  Secure with string if necessary.

Place the fish in a wire barbecue basket over hot colas for 15-20 mins.  Alternatively place on a grill rack under a medium grill and cook 15-20 mins.

Note:

If you can't get vine leaves, use cabbage leaves.  Blanch them first for 4-5 mins in boiling water until just tender.  Drain and cool in cold water then drain and use as vine leaves.