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Whole Fish in Vine Leaves
Zutaten für 4 Portionen Menge anpassen
die Zutaten:
Farmed Seabass, 300 grams, ...or...
4 kleinRed Mullet, gutted, scales and fins removed
Unwaxed lemon, thinly sliced
1 PackungFresh dill or thyme
2 Esslöffelolive oil
 black pepper freshly ground
1 PackungVine Leaves (if not available use foil)
die Zubereitung:

1. Wash the fish thoroughly and dry with kitchen paper. Push some lemon slices and herbs into each belly cavity and sprinkle with oil and seasoning.

2. Rub the outsides of the fish with oil, sprinkle with seasoning, then wrap in vine leaves (or foil) to cover completely. Leave in a cool place.

3. Lightly oil the barbecue grid. Cook small fish on it for about 5 minutes each side; seabass take 15-20 minutes, turning occasionally, until the leaves are charred and the fish feels firm when pressed. When it's cooked, the skin will peel away with the charred leaves and the flesh will be firm and opaque.

Suggested Wine: Tesco White Burgundy

and seasoning. Preparation: 10-15 minutes Cooking: 15-20 minutes Calories/fat per serving: 177cals / 8g Cost per serving: £2 (seabass), £1.15 (mullet)

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