Imagine unwrapping a perfectly cooked fish packet that's been lovingly embraced by delicate vine leaves, releasing an aroma of fennel and lemon that transports you straight to the sun-drenched coastlines of the Mediterranean. This isn't just another fish recipe - it's a culinary journey that turns an ordinary meal into an extraordinary experience. With minimal preparation and maximum flavor, this Fish Bake in Vine Leaves will become your new secret weapon in the kitchen, impressing both family and guests with its elegant simplicity and vibrant taste.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Mediterranean
Serves: 4 servings
Ingredients
- 4 fish fillets
- 8 vine leaves
- 1 bulb fennel, sliced
- 1 lemon, sliced
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Ensure the rack is positioned in the middle of the oven.
- Rinse the fish fillets under cold water and pat them dry thoroughly with paper towels. Season both sides of the fillets generously with salt and freshly ground black pepper.
- Prepare the fennel by trimming the fronds and removing the tough outer layer. Slice the fennel bulb thinly, creating delicate, translucent pieces that will infuse flavor during baking.
- Wash the vine leaves carefully under cool water to remove any potential debris, then pat them dry with clean kitchen towels.
- Lay out 2 vine leaves for each fish fillet, slightly overlapping to create a larger surface area that will completely wrap the fish.
- Drizzle olive oil in the center of each vine leaf arrangement, creating a small bed for the fish.
- Place a seasoned fish fillet in the center of the vine leaf arrangement. Top each fillet with sliced fennel and lemon slices.
- Carefully fold the vine leaves around the fish, creating a neat, secure packet that will help retain moisture and flavor during cooking.
- Transfer the wrapped fish packets to a baking dish, ensuring they are not overcrowded and have some space between them.
- Drizzle the remaining olive oil over the top of the packets and add a final sprinkle of salt and pepper.
- Bake in the preheated oven for 25-30 minutes, or until the fish is opaque and flakes easily with a fork.
- Remove from the oven and let rest for 3-5 minutes before serving. This allows the fish to finish cooking and helps retain its moisture.
- Carefully unwrap the vine leaves and plate the fish. Garnish with fresh fennel fronds or additional lemon slices if desired.
Tips
- Choose fresh, high-quality fish fillets with similar thickness to ensure even cooking.
- Pat the fish completely dry before seasoning to achieve a perfect sear and prevent soggy packets.
- Use fresh vine leaves if possible, but jarred leaves work well - just rinse and pat them dry thoroughly.
- Don't overcrowd the baking dish; give each packet some breathing room to ensure even heat circulation.
- Use a meat thermometer to check that fish reaches an internal temperature of 145°F for perfect doneness.
- For added depth of flavor, consider marinating the fish in herbs and white wine for 30 minutes before wrapping.
- If vine leaves are unavailable, parchment paper can be a good alternative for creating moisture-sealed packets.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 5g
Protein: 25g
Fat: 15g
Saturated Fat: 3g
Cholesterol: 70mg
