Fish Baked In Vine Leaves Recipes

Steps:

• Preheat the oven to 425˚. Heat 1 tablespoon olive oil in a medium saucepan over medium-high heat. Add the onion and cilantro stems and cook, stirring, until softened, 3 to 4 minutes. Add the rice and stir to coat. Add 1 1/2 cups water, 1/2 teaspoon salt and a few grinds of pepper and bring to a boil. Cover and reduce the heat to low. Cook until the liquid is absorbed and the rice is tender, about 15 minutes. Remove from the heat and let stand, covered, 5 minutes. Fluff with a fork.
• Meanwhile, pour the tomatoes into a 9-by-13-inch baking dish and roughly crush them with your hands. Mix in the remaining 3 tablespoons olive oil, chopped cilantro, olives, garlic, 1/2 teaspoon salt and a few grinds of pepper. Chop 1 pickled jalapeño and stir it into the sauce. Season the fish with salt, pepper and the chili powder. Place skin-side down in the dish and spoon some of the sauce on top.
• Bake until the fish is cooked through and the sauce is bubbling, 15 to 20 minutes. Divide the rice and fish among plates. Serve with lime wedges and the remaining pickled jalapeños and carrots.

Steps:

• In a large, shallow ceramic or earthenware baking dish, combine the olive oil, lemon juice, herbs, salt, and pepper. Pat the fish dry with paper towels and add to the marinade, turning to coat all sides evenly. Cover with plastic wrap and marinate in the refrigerator for 1 to 2 hours. Preheat the oven to 375 degrees. Remove the fish from the marinade. Lay out 3 or 4 vine leaves on the counter, overlapping them to form a large, sturdy wrapper. Place a few slices of fennel in the center. Place a piece of fish on top and scatter a few more slices of fennel on top of it. Top the fennel with 1 slice of lemon and 1/2 tablespoon of the butter. Wrap the fish in the vine leaves and lay it, seam side down, in an ovenproof baking dish. Repeat with the remaining fish. Bake for about 30 minutes, until the fish is opaque (you can peek to make sure they are done). Garnish each package with some of the diced tomato. Serve immediately and let the diners unwrap their own fish. Pass a small cruet of extra virgin oil for drizzling.