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Fish in Grape Leaves

Source: Casual Cuisines of the World - Taverna
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Active Time:  30 Minutes
Total Time:  1 Hour 30 Minutes
  Serves 4
Cooking fish in grape leaves is an ancient Mediterranean tradition. Whole large sardines and tiny red mullets are among the most popular choices, although fish fillets can also be adapted to this method of cooking. In place of the lemon wedges, you can make a simple dressing of 5 tablespoons olive oil, 2-3 tablespoons fresh lemon juice and a complementary herb of your choice.
1/4 cup olive oil
2 tablespoons chopped fresh flat-leaf parsley or fennel fronds
2 teaspoons chopped fresh thyme or dried oregano
Juice of 1 lemon
2 lb fresh large sardines, cleaned with heads left on, or 4 fish fillets such as sea bass, cod or sole, about 6 oz each
Bottled grape leaves, rinsed of brine and stems removed
lemon wedges
Fish in Grape Leaves Recipe at
In a large, shallow nonaluminum dish, whisk together the olive oil, parsley or fennel, thyme or oregano, lemon juice and season to taste with salt and pepper. Add the fish and turn to coat well. Let marinate at room temperature for about 1 hour.

Preheat a broiler or prepare a fire in a charcoal grill. Using 1 or 2 grape leaves per whole fish or fillet, wrap the leaves around the center, leaving exposed the head and tail of each fish or both ends of each fillet; secure the leaves with toothpicks, if needed.

Place the fish packets on a broiler pan or an oiled grill rack and broil or grill, turning once, until opaque throughout, 7-10 minutes per side for whole fish and 5-6 minutes per side for fish fillets.

Transfer to a warmed platter and serve hot with lemon wedges.

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 603
Fat. Total: 40g
Protein: 56g
Carbohydrates, Total: 3g
Sodium: 1261mg
% Cal. from Fat: 60%
Cholesterol: 322mg
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