Fish Baked In Vine Leaves Recipes
RED MULLET BAKED IN GRAPE (VINE) LEAVES
_Barbounia tilihta se klimatofila_
Provided by Vefa Alexiadou
Yield Serves 4
Number Of Ingredients 8
Steps:
- Rinse the fish under cold running water and pat dry with paper towels. Season with salt and pepper, brush with a little oil, and chill in the refrigerator for 30 minutes. Preheat the oven to 350°F (180°C/Gas Mark 4) and brush an ovenproof dish with oil. Combine the garlic and parsley in a bowl, season with salt and pepper, and divide the mixture among the cavities of the fish. Wrap each fish in 1 or 2 grape leaves, depending on its size, leaving the heads and tails uncovered. Put the fish into the prepared dish, pour the oil and lemon juice over them, and place a slice of lemon on each. Bake for about 20 minutes, or until the fish flakes easily, and serve immediately.
FISH IN FOIL
The 'no smell' fish recipe that is the ONLY one I make for my family (I hate fish, they LOVE it!). Take foil packets to table for service, and keep them around for the discarding of bones and skin. Then when dinner's done, haul those babies to the outside trash.
Provided by Denyse
Time 30m
Yield 2
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Rinse fish, and pat dry.
- Rub fillets with olive oil, and season with garlic salt and black pepper. Place each fillet on a large sheet of aluminum foil. Top with jalapeno slices, and squeeze the juice from the ends of the lemons over the fish. Arrange lemon slices on top of fillets. Carefully seal all edges of the foil to form enclosed packets. Place packets on baking sheet.
- Bake in preheated oven for 15 to 20 minutes, depending on the size of fish. Fish is done when it flakes easily with a fork.
Nutrition Facts : Calories 213.2 calories, Carbohydrate 7.5 g, Cholesterol 67 mg, Fat 10.9 g, Fiber 3 g, Protein 24.3 g, SaturatedFat 1.8 g, Sodium 1849.6 mg, Sugar 0.2 g
FISH BAKED IN VINE LEAVES WITH FENNEL AND LEMON
Provided by Food Network
Yield 6 servings
Number Of Ingredients 14
Steps:
- In a large, shallow ceramic or earthenware baking dish, combine the olive oil, lemon juice, herbs, salt, and pepper. Pat the fish dry with paper towels and add to the marinade, turning to coat all sides evenly. Cover with plastic wrap and marinate in the refrigerator for 1 to 2 hours. Preheat the oven to 375 degrees. Remove the fish from the marinade. Lay out 3 or 4 vine leaves on the counter, overlapping them to form a large, sturdy wrapper. Place a few slices of fennel in the center. Place a piece of fish on top and scatter a few more slices of fennel on top of it. Top the fennel with 1 slice of lemon and 1/2 tablespoon of the butter. Wrap the fish in the vine leaves and lay it, seam side down, in an ovenproof baking dish. Repeat with the remaining fish. Bake for about 30 minutes, until the fish is opaque (you can peek to make sure they are done). Garnish each package with some of the diced tomato. Serve immediately and let the diners unwrap their own fish. Pass a small cruet of extra virgin oil for drizzling.
EASY BAKED FISH WITH LEMON
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.
- Place tilapia pieces into the prepared baking dish. Combine bread crumbs, parsley, lemon zest, and garlic powder in a small bowl. Mix in melted butter and sprinkle mixture over fish fillets.
- Bake in preheated oven until tilapia flakes easily with a fork, about 15 minutes.
Nutrition Facts : Calories 439.4 calories, Carbohydrate 20.2 g, Cholesterol 113.8 mg, Fat 16.1 g, Fiber 1.6 g, Protein 50.6 g, SaturatedFat 8.3 g, Sodium 383.7 mg, Sugar 1.9 g
RED SNAPPER IN VINE LEAF
The original Greek recipe calls for Red Mullet, but that fish is difficult to find in the U.S. A good substitute is Red Snapper, but you have to make sure they're small so that they can be wrapped in the vine leaves. From The Essential Mediterranean Cookbook.
Provided by Jostlori
Categories Greek
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Score a cross at the base of each tomato. Place the tomatoes in boiling water for 10 seconds, then plunge into cold water and peel each down from the cross. Scoop out the seeds with a spoon. 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. Preheat the oven to 350°F.
- Discard the drained liquid, then place the tomatoes in the bowl and add the garlic, anchovies, parsley, basil and olives. Season with salt and pepper.
- Season the fish well inside and out, then stuff each fish with 1/2 tablespoons of the tomato mixture.
- Rinse the vine leaves well and pat dry. Place two vine leaves together slightly overlapping. Divide the remaining tomato mixture into 4 portions. 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. Fold the leaves over to form a parcel, leaving some of the fish head and tail exposed. Repeat to make the other three parcels.
- Mix the oil and lemon juice in a small bowl. 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.
- Bake for 15 minutes, then carefully lift onto serving plates and garnish with lemon wedges.
Nutrition Facts : Calories 286.3, Fat 7.5, SaturatedFat 1.3, Cholesterol 77.4, Sodium 546.9, Carbohydrate 9.3, Fiber 2.5, Sugar 4.9, Protein 44.4
OVEN BAKED FISH IN WHITE WINE
This is a simple dish. The fish is baked in white wine and parsley. The fish is very moist and tender when cooked. A simple but elegant dish
Provided by Jubes
Categories Australian
Time 35m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to moderate 180°C.
- Place fish side by side in a lightly greased baking dish.
- Season with salt and pepper. Pour the wine over the fish.
- Bake about 20 minutes- check the fish has cooked. Remove fish to a warmed plate and cover with aluminium foil to keep the fish warm.
- Place the baking dish over a high heat, or alternatively pour the juices into a saucepan. Boil the liquid rapidly until slightly reduced.
- Serve the fish with the sauce poured over the top. Garnish with the parsley and serve with lemon wedges.
- Great accompanied by a light sald or steamed green vegetables.
Nutrition Facts : Calories 289, Fat 2, SaturatedFat 0.4, Cholesterol 123.8, Sodium 179.3, Carbohydrate 2.9, Fiber 0.4, Sugar 0.9, Protein 51.6
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