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Vine-wrapped fish with fennel and sauce verde
Vine-wrapped fish with fennel and sauce verde
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Prep Time:
20 minutes
Cook Time:
70 minutes
Total Time:
90 minutes
Elevate your meal with elegant vine-wrapped fish topped with flavorful salsa verde.
Ingredients:
  • 1.5kg desiree potatoes, cut into 3mm-thick slices
  • 180ml (3/4 cup) olive oil
  • 40.00 ml fresh thyme
  • 40.00 ml fresh rosemary leaves
  • 4 cloves garlic, crushed
  • 6 whole fish, such as whiting or red mullet, cleaned
  • 30g (1/3 cup) fennel seeds, crushed
  • 125.00 ml chopped oregano leaves
  • 6 small preserved vine leaves (see note)
  • Juice of 2 lemons, plus extra, to serve
  • 160g baby spinach leaves
  • 25g crustless rustic bread, chopped
  • 1 hard-boiled egg, peeled, quartered
  • 8 anchovy fillets
  • 40.00 ml white wine vinegar
  • 20.00 ml chopped cornichons (small sour gherkins)
  • 20.00 ml baby capers
  • 80ml (1/3 cup) extra virgin olive oil
Instructions:
  • Preheat your oven to 220°C. In a large bowl, mix potatoes with 100ml oil, thyme, rosemary, and garlic. Season well. Ensure potatoes are fully coated, then arrange them in a 20cm x 28cm ovenproof dish. Bake for 1 hour until crispy and golden.
  • Place the spinach in a bowl and pour boiling water over it. Let it sit for 30 seconds until wilted. Drain, rinse with cold water, and gently squeeze out the excess liquid. Blend the spinach with the rest of the ingredients until smooth. Season to taste.
  • Make 2 slits on both sides of the fish. Fill the belly cavities with half of the fennel and oregano. Rub the remaining herbs into the slits of the fish and wrap each in a folded vine leaf. Season the fish, then drizzle with half of the juice and 40ml of oil.
  • Preheat a barbecue or chargrill pan over high heat. Cook the wrapped fish for 2-3 minutes on each side until just cooked. Finish with a drizzle of the remaining lemon juice and oil, then serve with potatoes and sauce verte.

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