- 1.5kg desiree potatoes, cut into 3mm-thick slices
- 180ml (3/4 cup) olive oil
- 2 tablespoons fresh thyme
- 2 tablespoons fresh rosemary leaves
- 4 cloves garlic, crushed
- 6 whole fish, such as whiting or red mullet, cleaned
- 30g (1/3 cup) fennel seeds, crushed
- 1/2 cup chopped oregano leaves
- 6 small preserved vine leaves (see note)
- Juice of 2 lemons, plus extra, to serve
Sauce verde
- 160g baby spinach leaves
- 25g crustless rustic bread, chopped
- 1 hard-boiled egg, peeled, quartered
- 8 anchovy fillets
- 2 tablespoons white wine vinegar
- 1 tablespoon chopped cornichons (small sour gherkins)
- 1 tablespoon baby capers
- 80ml (1/3 cup) extra virgin olive oil
Method
Step 1
Preheat oven to 220°C. Place potatoes in a large bowl with 100ml oil, thyme, rosemary and garlic. Season. Toss potato until well coated, then layer in a 20cm x 28cm ovenproof dish. Bake for 1 hour or until crisp and golden.
Step 2
For sauce verte, cover spinach with boiling water. Stand for 30 seconds until wilted. Drain, refresh, then squeeze out excess liquid. Process spinach and remaining ingredients until smooth. Season.
Step 3
Cut 2 slits on each side of the fish, then fill belly cavities with half the fennel and oregano. Rub remainder into slits of the fish and wrap each in a folded vine leaf. Season. Drizzle with half the juice and 40ml oil.
Step 4
Preheat a barbecue or chargrill pan to high. Cook wrapped fish for 2–3 minutes each side or until just cooked. Drizzle with the remaining lemon juice and oil, and serve with potatoes and sauce verte.
Nutrition
| Energy 2590kJ | Fat saturated 7.00g |
| Fat Total 43.00g | Carbohydrate sugars 6.00g |
| Carbohydrate Total 33.00g | Dietary Fibre 8.00g |
| Protein 24.00g | Cholesterol 75.00mg |
| Sodium 437.03mg |
All nutrition values are per serve.
Notes
Preserved vine leaves are available from delicatessens.
Source:
http://www.taste.com.au/recipes/22038/vine+wrapped+fish+with+fennel+and+sauce+verte?ref=collections,french-recipes
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