A visit to a local market inspired this dish, cooked on Vivari Beach.
- 10 vine leaves
- 10 barbounia (baby red mullet), cleaned
- 60 ml extra virgin olive oil
- lemon wedges, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Rinse vine leaves, pat dry and lay out flat. Place one fish in the middle of each vine leaf. Fold in the two sides, then roll up. Transfer to a plate with the join side down.
2. Heat oil in a large frying pan over medium heat. Add the fish, join side down, and cook for 3 minutes each side, depending on the size of the fish. You may want to unwrap one to ensure it is cooked through.
3. Serve immediately with the lemon wedges.
• Ideally, small vine leaves are preferable as then the head and tail of the fish can peep out. Otherwise you could cut large vine leaves in half.