Red Snapper in Vine Leaf Recipe

Name: Red Snapper in Vine Leaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large ripe tomatoes; 2 garlic cloves, minced; 4 anchovy fillets, chopped; 4 tablespoons flat leaf parsley, chopped; 2 tablespoons fresh basil, cut chiffonade; 4 kalamata olives, pitted and chopped; 4 small red snapper (about 8 oz each); 8 preserved grape leaves; 1 tablespoon olive oil; 1 tablespoon lemon juice; lemon wedge, for garnish

Servings: persons

4 large ripe tomatoes
2 garlic cloves, minced
4 anchovy fillets, chopped
4 tablespoons flat leaf parsley, chopped
2 tablespoons fresh basil, cut chiffonade
4 kalamata olives, pitted and chopped
4 small red snapper (about 8 oz each)
8 preserved grape leaves
1 tablespoon olive oil
1 tablespoon lemon juice
lemon wedge, for garnish

1
Score a cross at the base of each tomato.
2
Place the tomatoes in boiling water for 10 seconds, then plunge into cold water and peel each down from the cross.
3
Scoop out the seeds with a spoon.
4
Finely chop the flesh, then place the tomatoes in a sieve over a bowl and leave to drain for 30 minutes to remove the excess moisture.
5
Preheat the oven to 350F.
6
Discard the drained liquid, then place the tomatoes in the bowl and add the garlic, anchovies, parsley, basil and olives.
7
Season with salt and pepper.
8
Season the fish well inside and out, then stuff each fish with 1/2 tablespoons of the tomato mixture.
9
Rinse the vine leaves well and pat dry.
10
Place two vine leaves together slightly overlapping.
11
Divide the remaining tomato mixture into 4 portions.
12
Spread half of one portion over the vine leaves, place a fish on top and spread the other half of the filling portion over the fish.
13
Fold the leaves over to form a parcel, leaving some of the fish head and tail exposed.
14
Repeat to make the other three parcels.
15
Mix the oil and lemon juice in a small bowl.
16
Place the fish parcels on a non-metallic baking dish and brush all over with the lemon and oil, especially the tails, which burn easily.
17
Bake for 15 minutes, then carefully lift onto serving plates and garnish with lemon wedges.

258

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 11 ingredients. The key ingredients include: 4 large ripe tomatoes, 2 garlic cloves, minced, 4 anchovy fillets, chopped, 4 tablespoons flat leaf parsley, chopped, and more.

Yes, Red Snapper in Vine Leaf falls under the General 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!

Red Snapper in Vine Leaf

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions