Broiled Red Mullet Wrapped in Grape Leaves

1. 1

   Ask the fishmonger to clean and scale the fish and to keep the heads on and give you the livers (they are a delicacy you can saute and eat while youre cooking).

2. 2

   Place 2 grape leaves shiny side down on a plate so that together they are large enough to wrap up a fish.

3. 3

   Brush with oil.

4. 4

   Place a fish across the leaves, and sprinkle lightly with salt.

5. 5

   Roll up into a parcel, folding down the top leaf so that the head sticks out.

6. 6

   Repeat with the remaining fish and leaves.

7. 7

   Cook on a barbecue or under the broiler for about 45 minutes on each side.

8. 8

   Serve with lemon wedges.

9. 9

   Stuff the cavities with 4 crushed garlic cloves mixed with 1/4 cup chopped flat-leaf parsley.

10. 10

    Sardines can be used instead of red mullet.

* Per serving · 4 servings · Values may vary.

No additional tips available.