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