Fish Baked in Vine Leaves Recipe

Name: Fish Baked in Vine Leaves
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 3 tablespoons freshly squeezed lemon juice; 1 fennel bulb, halved lengthwise and very thinly sliced crosswise, leaves reserved and; chopped; 1 teaspoon coarse salt; 1 teaspoon freshly ground black pepper; 6 (6 ounce) white fish fillets, such as red snapper, bass, halibut, perch, mullet or pike; About 36 large vine (grape) leaves packed in brine, well rinsed; 3 (1/4-inch thick) slices lemon, halved; Olive oil, for drizzling

Servings: persons

1
In a large, shallow ceramic or glass baking dish, combine the olive oil, lemon juice, chopped fennel leaves, salt, and pepper.
2
Pat the fish dry with paper towels and add to the marinade, turning to coat evenly.
3
Cover with plastic wrap and marinate in the refrigerator 15 minutes.
4
Preheat the oven to 400 degrees.
5
Spread 3 or 4 vine leaves on a work surface, overlapping them to form a large, sturdy wrapper.
6
Place a few slices of fennel in the center.
7
Cover with a fish fillet and scatter a few more slices of fennel on top.
8
Top with a half lemon slice and drizzle with olive oil.
9
Wrap the fish in the vine leaves and lay it, seamside down, in a large baking dish.
10
Repeat with the remaining fillets, placing them in a single layer in the dish.
11
Bake 20 to 30 minutes, until the fish is opaque throughout; open one package to check for doneness.
12
Immediately transfer to serving plates and have guests unwrap the fish at the table.

125

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 tablespoons olive oil, 3 tablespoons freshly squeezed lemon juice, 1 fennel bulb, halved lengthwise and very thinly sliced crosswise, leaves reserved and, chopped, and more.

Yes, Fish Baked in Vine Leaves falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fish Baked in Vine Leaves

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions