Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Karen Mintzias 1 tb Chopped fresh fennel
5 md Whole fish; cleaned Salt freshly ground pepper
- heads left on 3 Anchovy fillets; rinsed
2 tb Olive oil (or more) - minced or mashed
1 Lemon (juice only) 2 tb Butter
1 tb Chopped fresh parsley 15 lg Grapevine leaves
1 tb Chopped fresh thyme Lemon slices fennel leaves

Wash and dry the fish. In a glass or earthenware bowl, beat the oil, lemon
juice, parsley, thyme, fennel, and a pinch each of salt and pepper. Dip
each fish in the mixture, turning to coat and allow to marinate an hour or
two in the refrigerator.

Remove the fish from marinade and drain. Meanwhile, beat the anchovies and
butter together and spread on the fish with a knife. Wrap each fish in
grapevine leaves and place, seam side down, in an attractive baking-
serving dish. Bake in a moderate oven (350 F) for 30 minutes. Serve hot,
garnished with lemon and fennel.

From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New
York.

Typed for you by Karen Mintzias

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