Greek Fish
Wrapped in Vine Leaves
No Count
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.
