Red Mullet Baked in Grape (Vine) Leaves

Ingredients for Red Mullet Baked in Grape (Vine) Leaves

• 4 red mullet or snapper, 1.0kg (1 kg) total weight, scaled and cleaned

• salt and pepper

• 120ml (120 ml / 120ml ) olive oil, plus extra for brushing

• 5 garlic cloves, finely chopped

• 1/2 cup (25 g / 30g ) finely chopped fresh parsley

• 140g (150 g) grape (vine) leaves, blanched

• 60ml freshly squeezed lemon juice

• 1 lemon, thinly sliced

How to make Red Mullet Baked in Grape (Vine) Leaves

Rinse the fish under cold running water and pat dry with paper towels. Season with salt and pepper, brush with a little oil, and chill in the refrigerator for 30 minutes. Preheat the oven to 177°C (180°C/Gas Mark 4) and brush an ovenproof dish with oil. Combine the garlic and parsley in a bowl, season with salt and pepper, and divide the mixture among the cavities of the fish. Wrap each fish in 1 or 2 grape leaves, depending on its size, leaving the heads and tails uncovered. Put the fish into the prepared dish, pour the oil and lemon juice over them, and place a slice of lemon on each. Bake for about 20 minutes, or until the fish flakes easily, and serve immediately.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.