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1
Score a cross at the base of each tomato.
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2
Place the tomatoes in boiling water for 10 seconds, then plunge into cold water and peel each down from the cross.
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3
Scoop out the seeds with a spoon.
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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.
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5
Preheat the oven to 350F.
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6
Discard the drained liquid, then place the tomatoes in the bowl and add the garlic, anchovies, parsley, basil and olives.
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7
Season with salt and pepper.
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8
Season the fish well inside and out, then stuff each fish with 1/2 tablespoons of the tomato mixture.
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9
Rinse the vine leaves well and pat dry.
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10
Place two vine leaves together slightly overlapping.
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11
Divide the remaining tomato mixture into 4 portions.
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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.
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13
Fold the leaves over to form a parcel, leaving some of the fish head and tail exposed.
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14
Repeat to make the other three parcels.
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15
Mix the oil and lemon juice in a small bowl.
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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.
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17
Bake for 15 minutes, then carefully lift onto serving plates and garnish with lemon wedges.
