• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Whole Fish in Vine Leaves

  • Recipe Submitted by on

Category: Barbeque, Fish

 Ingredients List

  • 2 Farmed Seabass, 300 grams,
  • -...or...
  • 4 sm Red Mullet, gutted, scales
  • -and fins removed
  • 1 Unwaxed lemon, thinly sliced
  • 1 pk Fresh dill or thyme
  • 2 tb Olive oil
  • Salt and freshly ground
  • -black pepper
  • 1 pk Vine Leaves (if not
  • -available use foil)


1. Wash the fish thoroughly and dry with kitchen paper. Push some lemon
slices and herbs into each belly cavity and sprinkle with oil and

2. Rub the outsides of the fish with oil, sprinkle with seasoning, then
wrap in vine leaves (or foil) to cover completely. Leave in a cool place.

3. Lightly oil the barbecue grid. Cook small fish on it for about 5 minutes
each side; seabass take 15-20 minutes, turning occasionally, until the
leaves are charred and the fish feels firm when pressed. When it's cooked,
the skin will peel away with the charred leaves and the flesh will be firm
and opaque.

Suggested Wine: Tesco White Burgundy

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