Grouper Roasted in Vine Leaves

Serves 6

Ingredients:

5 Tbsp. Extra Virgin Olive Oil
3 Tbsp. Freshly-squeezed lemon juice
1 Fennel bulb, halved lengthwise and very thinly sliced crosswise,
leaves reserved and chopped
6 Grouper fillets, 5 ounces each
24 large vine (grape) leaves packed in brine, well rinsed
4 Lemons
1 tsp sea salt
1 tsp Freshly-ground black pepper

Method:

Pre heat the oven to 400 degrees.

Juice three of the lemons, making sure to remove and seeds from the juice. Quarter the remaining lemon and cut each piece in half widthwise.

In a large, shallow ceramic or glass baking dish, combine the olive oil, lemon juice, chopped fennel leaves, salt, and pepper. Stir to combine. Pat the fish dry with paper towels and add to the marinade, turning to coat evenly. Cover with plastic wrap and marinate in the refrigerator 15 minutes.

Spread 3 or 4 vine leaves on a work surface, overlapping them to form a large, sturdy wrapper. Place a few slices of fennel in the center. Cover with a fish fillet and scatter a few more slices of fennel on top. Top with a lemon slice and drizzle with olive oil. Wrap the fish in the vine leaves and lay it seam-side down in a large baking dish. Repeat with the remaining fillets, placing them in a single layer in the dish.

Bake 20 to 30 minutes, and open one package to check for doneness. The fish is ready when it is opaque throughout. Immediately transfer to serving plates and let guests unwrap the fish at the table.


Kali Orexi

Chef Gregory Zapantis