Red Snapper Baked In Vine Leaves

Course : Seafoods
Serves: 6
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3 tablespoons olive oil
3 tablespoons fresh lemon juice
1 medium fennel bulb halved lengthwise and very, thinly sliced cross- wise; leaves reserved and chopped
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
6 fillets red snapper fillets 6 oz
36 large grape vine leaves packed in brine -- well rinsed
3 medium lemon slices -- 1/4 inch-thick halved
2 tablespoons extra virgin olive oil -- for drizzling

Preparation / Directions:

In a large shallow ceramic or glass baking dish, combine the olive oil, lemon juice, chopped fennel leaves, salt and pepper. Pat the fish dry with paper towels and add to the marinade, turning to coat evenly. Cover with plastic wrap and marinate in the refrigerator 15 minutes. Preheat oven to 400 degrees. Spread 3 or 4 vine leaves on a work surface, overlapping them to forma large, sturdy wrapper. Place a fe3w slices of fennel in the center. Cover with a fish fillet and scatter a few more slices of fennel on top. Top with a half lemon slice and drizzle with olive oil. Wrap the fish in the vine leaves and lay it, seam side down, in a large baking dish. Repeat with the remaining fillets, placing them in a single layer in the dish. Bake 20-30 minutes or until the fish is opaque throughout. Open one package to check for doneness. Immediately transfer to serving plates and unwrap the fish at the table.


Nutritional Information:

75 Calories (kcal); 7g Total Fat; (76% calories from fat); 1g Protein; 4g Carbohydrate; 0mg Cholesterol; 334mg Sodium

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