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How to make Vine wrapped fish with fennel and sauce verde

Yield = 6
Prep time: 0:20
Cook time: 1:10
Total time: 1:30

Ingredients

  • 1.5kg desiree potatoes, cut into 3mm-thick slices
  • 180ml (3/4 cup) olive oil
  • 2 tablespoons fresh thyme
  • 2 tablespoons fresh rosemary leaves
  • 4 cloves garlic, crushed
  • 6 whole fish, such as whiting or red mullet, cleaned
  • 30g (1/3 cup) fennel seeds, crushed
  • 1/2 cup chopped oregano leaves
  • 6 small preserved vine leaves (see note)
  • Juice of 2 lemons, plus extra, to serve

Sauce verde

  • 160g baby spinach leaves
  • 25g crustless rustic bread, chopped
  • 1 hard-boiled egg, peeled, quartered
  • 8 anchovy fillets
  • 2 tablespoons white wine vinegar
  • 1 tablespoon chopped cornichons (small sour gherkins)
  • 1 tablespoon baby capers
  • 80ml (1/3 cup) extra virgin olive oil

Method

  • Step 1 Preheat oven to 220°C. Place potatoes in a large bowl with 100ml oil, thyme, rosemary and garlic. Season. Toss potato until well coated, then layer in a 20cm x 28cm ovenproof dish. Bake for 1 hour or until crisp and golden.
  • Step 2 For sauce verde, cover spinach with boiling water. Stand for 30 seconds until wilted. Drain, refresh, then squeeze out excess liquid. Process spinach and remaining ingredients until smooth. Season.
  • Step 3 Cut 2 slits on each side of the fish, then fill belly cavities with half the fennel and oregano. Rub remainder into slits of the fish and wrap each in a folded vine leaf. Season. Drizzle with half the juice and 40ml oil.
  • Step 4 Preheat a barbecue or chargrill pan to high. Cook wrapped fish for 2-3 minutes each side or until just cooked. Drizzle with the remaining lemon juice and oil, and serve with potatoes and sauce verte.