Fish Baked in Vine Leaves with Fennel and Lemon

Name: Fish Baked in Vine Leaves with Fennel and Lemon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 3 tablespoons lemon juice; 2 tablespoons each finely chopped flatleaf parsley; 2 tablespoons finely chopped fresh thyme; 2 tablespoons finely chopped fennel greens; 1/2 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 6 (6ounces) fillets of white fish, such as bass, snapper, halibut, perch, mullet, or pike; 1 small fennel bulb, halved lengthwise and very thinly sliced crosswise; 3 1/2 inch thick slices lemon, halved; 3 tablespoons unsalted butter; About 36 large vine leaves, well rinsed; 3 plum tomatoes, peeled, seeded, and diced; Extra virgin olive oil, for drizzling

Servings: persons

3 tablespoons olive oil
3 tablespoons lemon juice
2 tablespoons each finely chopped flatleaf parsley
2 tablespoons finely chopped fresh thyme
2 tablespoons finely chopped fennel greens
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
6 (6ounces) fillets of white fish, such as bass, snapper, halibut, perch, mullet, or pike
1 small fennel bulb, halved lengthwise and very thinly sliced crosswise
3 1/2 inch thick slices lemon, halved
3 tablespoons unsalted butter
About 36 large vine leaves, well rinsed
3 plum tomatoes, peeled, seeded, and diced
Extra virgin olive oil, for drizzling

1
In a large, shallow ceramic or earthenware baking dish, combine the olive oil, lemon juice, herbs, salt, and pepper.
2
Pat the fish dry with paper towels and add to the marinade, turning to coat all sides evenly.
3
Cover with plastic wrap and marinate in the refrigerator for 1 to 2 hours.
4
Preheat the oven to 375 degrees.
5
Remove the fish from the marinade.
6
Lay out 3 or 4 vine leaves on the counter, overlapping them to form a large, sturdy wrapper.
7
Place a few slices of fennel in the center.
8
Place a piece of fish on top and scatter a few more slices of fennel on top of it.
9
Top the fennel with 1 slice of lemon and 1/2 tablespoon of the butter.
10
Wrap the fish in the vine leaves and lay it, seam side down, in an ovenproof baking dish.
11
Repeat with the remaining fish.
12
Bake for about 30 minutes, until the fish is opaque (you can peek to make sure they are done).
13
Garnish each package with some of the diced tomato.
14
Serve immediately and let the diners unwrap their own fish.
15
Pass a small cruet of extra virgin oil for drizzling.

227

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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 14 ingredients. The key ingredients include: 3 tablespoons olive oil, 3 tablespoons lemon juice, 2 tablespoons each finely chopped flatleaf parsley, 2 tablespoons finely chopped fresh thyme, and more.

Yes, Fish Baked in Vine Leaves with Fennel and Lemon 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!