Barbounia wrapped in vine leaves

Barbounia wrapped in vine leaves

Barbounía may ambelófila

By
From
Lyndey and Blair's Taste of Greece
Serves
10
Photographer
Chris Chen

Barbounia are small red mullet that only take a minute or so on each side to cook. If they are not available, white fish fillets such as whiting or flathead are superb cooked in vine leaves. These are ideal as finger food or part of a meze with ouzo on ice.

Ingredients

Quantity Ingredient
10 small vine leaves, (see Lyndey’s note)
10 barbounia, cleaned, or whiting or flathead fillets
1/4 cup extra-virgin olive oil
lemon wedges, to serve
or Wild greens, to serve

Method

  1. Rinse the vine leaves, pat dry with paper towels and lay out flat. Place one fish in the middle of each vine leaf. Fold in the two sides, then roll up and place on a plate, join side down.
  2. Heat the oil in a large frying pan over a medium heat. Add the fish, join side down, and cook for 3 minutes on each side, depending on the size of the fish. You may want to unwrap one to ensure it is cooked through.
  3. Serve immediately with lemon wedges or wild greens.

Lyndey’s note

  • Small vine leaves are ideal for this recipe as they allow the head and tail of the fish to peep out. Alternatively, you could cut large vine leaves in half.
Tags:
Lyndey
Milan
Blair
Taste
Greece
Greek
European
Mediterranean
SBS
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