GREEK FISH BAKED IN GRAPEVINE LEAVES

      Title: GREEK FISH BAKED IN GRAPEVINE LEAVES
  Categories: Greek, Seafood
       Yield: 5 Servings
  
            Karen Mintzias
       5 md Whole fish; cleaned
            - heads left on
       2 tb Olive oil (or more)
       1    Lemon (juice only)
       1 tb Chopped fresh parsley
       1 tb Chopped fresh thyme
       1 tb Chopped fresh fennel
            Salt & freshly ground pepper
       3    Anchovy fillets; rinsed
            - minced or mashed
       2 tb Butter
      15 lg Grapevine leaves
            Lemon slices & fennel leaves
  
   Wash and dry the fish.  In a glass or earthenware bowl, beat the oil,
   lemon juice, parsley, thyme, fennel, and a pinch each of salt and
   pepper. Dip each fish in the mixture, turning to coat and allow to
   marinate an hour or two in the refrigerator.
   
   Remove the fish from marinade and drain.  Meanwhile, beat the
   anchovies and butter together and spread on the fish with a knife.
   Wrap each fish in grapevine leaves and place, seam side down, in an
   attractive baking- serving dish.  Bake in a moderate oven (350 F) for
   30 minutes. Serve hot, garnished with lemon and fennel.
   
   From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel
   Books, New York.
   
   Typed for you by Karen Mintzias
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