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Karen Mintzias 1 tb Chopped fresh fennel
5 md Whole fish; cleaned Salt freshly ground pepper
- heads left on 3 Anchovy fillets; rinsed
2 tb Olive oil (or more) - minced or mashed
1 Lemon (juice only) 2 tb Butter
1 tb Chopped fresh parsley 15 lg Grapevine leaves
1 tb Chopped fresh thyme 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
American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million
English celebrity chef also known as The Naked Chef. BBC food television shows.
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
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