Red mullet baked in grape vine leaves is a traditional Mediterranean dish that combines the delicate flavor of red mullet with the aromatic notes of grape vine leaves. This culinary delight requires a few simple ingredients and can be prepared with minimal effort. With variations across different regions, each recipe carries a unique blend of flavors and textures. Whether you're a seasoned cook or just starting your culinary journey, this guide will take you through the steps of creating a mouthwatering red mullet baked in grape vine leaves, ensuring a delightful and unforgettable dining experience.
Check out the recipes below so you can choose the best recipe for yourself!
RED MULLET BAKED IN GRAPE (VINE) LEAVES
_Barbounia tilihta se klimatofila_
Provided by Vefa Alexiadou
Yield Serves 4
Number Of Ingredients 8
Steps:
- Rinse the fish under cold running water and pat dry with paper towels. Season with salt and pepper, brush with a little oil, and chill in the refrigerator for 30 minutes. Preheat the oven to 350°F (180°C/Gas Mark 4) and brush an ovenproof dish with oil. Combine the garlic and parsley in a bowl, season with salt and pepper, and divide the mixture among the cavities of the fish. Wrap each fish in 1 or 2 grape leaves, depending on its size, leaving the heads and tails uncovered. Put the fish into the prepared dish, pour the oil and lemon juice over them, and place a slice of lemon on each. Bake for about 20 minutes, or until the fish flakes easily, and serve immediately.
FISH BAKED IN VINE LEAVES
Steps:
- In a large, shallow ceramic or glass baking dish, combine the olive oil, lemon juice, chopped fennel leaves, salt, and pepper. Pat the fish dry with paper towels and add to the marinade, turning to coat evenly. Cover with plastic wrap and marinate in the refrigerator 15 minutes.
- Preheat the oven to 400 degrees.
- Spread 3 or 4 vine leaves on a work surface, overlapping them to form a large, sturdy wrapper. Place a few slices of fennel in the center. Cover with a fish fillet and scatter a few more slices of fennel on top. Top with a half lemon slice and drizzle with olive oil. Wrap the fish in the vine leaves and lay it, seamside down, in a large baking dish. Repeat with the remaining fillets, placing them in a single layer in the dish.
- Bake 20 to 30 minutes, until the fish is opaque throughout; open one package to check for doneness. Immediately transfer to serving plates and have guests unwrap the fish at the table.
ROAST RED MULLET WITH TARRAGON & PANCETTA
This white, flaky-textured fish has an exquisite taste that takes well to robust Mediterranean flavours and herbs
Provided by CJ Jackson
Categories Lunch, Main course, Supper
Time 35m
Number Of Ingredients 7
Steps:
- Heat oven to 200C/fan 180C/gas 6. Slash the red mullet through the flesh to the bone 3-4 times on each side. Mix the chopped tarragon with 2 tbsp of the oil and the garlic, season lightly, then brush over the fish, taking care to push some of the tarragon into the slashes of the fish. Marinate for 10 mins.
- Put the pancetta and red onion into a large roasting tin, drizzle with remaining oil and cook in the oven for 5-7 mins or until beginning to soften. Arrange the fish on top and drizzle with the vinegar. Roast in the oven for 12-15 mins or until the fish is cooked; the eye will be white and the flesh will flake when prodded.
Nutrition Facts : Calories 279 calories, Fat 19 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 4 grams carbohydrates, Fiber 1 grams fiber, Protein 24 grams protein, Sodium 1.5 milligram of sodium
MY OWN FAMOUS STUFFED GRAPE LEAVES
These are grape leaves, stuffed with a tantalizing mixture of rice, fresh dill, mint and lemon. 'Yum' is the only one word to describe these. These can either be a main dish or an appetizer, depending on your appetite. Serve with good crusty bread and a Greek salad, if desired.
Provided by Patti Moschonas
Categories Appetizers and Snacks Fruit
Time 1h40m
Yield 12
Number Of Ingredients 9
Steps:
- In a large saucepan over medium-high heat, saute the rice, onion, dill, and mint for about 5 minutes, or until onion is soft. Pour in 1 quart of broth, reduce heat to low and simmer for another 10 to 15 minutes, or until rice is almost cooked. Stir in 1/2 of lemon juice and remove from heat.
- Take one leaf, shiny side down, and place 1 teaspoon of the rice mixture at the bottom (stem) end of the leaf. Fold both sides of the leaf towards the center, roll up from the broad bottom to the top, and place into a 4-quart pot. Repeat with all leaves, leaving no gaps as leaves are placed in pot (to prevent from opening while cooking). Sprinkle with remaining lemon juice and with olive oil.
- Pour chicken broth over all to cover grape leaves. Cover pot and simmer for about 1 hour (do not boil, because this will make the stuffing burst out of the leaves). Remove from heat, remove cover and let cool for 1/2 hour. Transfer to serving dish and serve.
Nutrition Facts : Calories 302.6 calories, Carbohydrate 30.9 g, Fat 18.7 g, Fiber 0.7 g, Protein 3.6 g, SaturatedFat 2.6 g, Sodium 573.2 mg, Sugar 1.2 g
RED SNAPPER IN VINE LEAF
The original Greek recipe calls for Red Mullet, but that fish is difficult to find in the U.S. A good substitute is Red Snapper, but you have to make sure they're small so that they can be wrapped in the vine leaves. From The Essential Mediterranean Cookbook.
Provided by Jostlori
Categories Greek
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Score a cross at the base of each tomato. Place the tomatoes in boiling water for 10 seconds, then plunge into cold water and peel each down from the cross. Scoop out the seeds with a spoon. Finely chop the flesh, then place the tomatoes in a sieve over a bowl and leave to drain for 30 minutes to remove the excess moisture. Preheat the oven to 350°F.
- Discard the drained liquid, then place the tomatoes in the bowl and add the garlic, anchovies, parsley, basil and olives. Season with salt and pepper.
- Season the fish well inside and out, then stuff each fish with 1/2 tablespoons of the tomato mixture.
- Rinse the vine leaves well and pat dry. Place two vine leaves together slightly overlapping. Divide the remaining tomato mixture into 4 portions. Spread half of one portion over the vine leaves, place a fish on top and spread the other half of the filling portion over the fish. Fold the leaves over to form a parcel, leaving some of the fish head and tail exposed. Repeat to make the other three parcels.
- Mix the oil and lemon juice in a small bowl. Place the fish parcels on a non-metallic baking dish and brush all over with the lemon and oil, especially the tails, which burn easily.
- Bake for 15 minutes, then carefully lift onto serving plates and garnish with lemon wedges.
Nutrition Facts : Calories 286.3, Fat 7.5, SaturatedFat 1.3, Cholesterol 77.4, Sodium 546.9, Carbohydrate 9.3, Fiber 2.5, Sugar 4.9, Protein 44.4
Tips:
- Choose fresh red mullet: Look for fish with bright red eyes, shiny scales, and firm flesh.
- Prepare the grapevine leaves: Soak them in warm water for at least 30 minutes to soften them.
- Season the fish: Use a combination of salt, pepper, garlic, and herbs such as rosemary, thyme, or oregano.
- Stuff the fish: Place a layer of grapevine leaves on a baking dish. Place the seasoned fish on top of the leaves. Add a layer of sliced tomatoes, onions, and bell peppers. Top with another layer of grapevine leaves.
- Bake the fish: Preheat the oven to 400 degrees Fahrenheit. Bake the fish for 20-25 minutes, or until the fish is cooked through.
Conclusion:
Red mullet baked in grape vine leaves is a simple yet delicious dish that is perfect for a special occasion. The fish is moist and flavorful, and the grapevine leaves add a unique and delicate flavor. This dish is sure to impress your guests and is sure to be one for the books.
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