About this recipe:This is a delicious and impressive way to prepare fish. The vine leaves make it a lovely Mediterranean meal. Try with other types of fish, if desired. Enjoy the recipe!
8 (110g) fillets red snapper, skin removed
sea salt and freshly ground black pepper to taste
16 vine leaves, rinsed and patted dry
2 tablespoons vegetable oil
2 cloves garlic, minced
1 tablespoon grated lemon zest
1 tablespoon drained capers
1 teaspoon lemon juice
1 tablespoon cooking sherry
1 tablespoon chopped fresh parsley
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Method Prep:15min › Cook:10min › Ready in:25min
Preheat the oven's grill.
Season the snapper fillets with sea salt and pepper. Place two vine leaves on a clean surface so that they overlap slightly. Place a fillet in the centre. Fold the leaves over the centre of the fillet to enclose completely. Brush with oil on the top and bottom to keep the leaves from sticking, and place on a grill pan. Repeat with the remaining fillets and leaves.
Place the fish under the preheated grill about 15cm from the heat source. Grill for 4 minutes per side, turning once, or until fish is opaque.
While the fish is grilling, melt the butter in a small saucepan over medium heat. Stir in the garlic, lemon zest, capers, sherry and parsley. Season with salt and pepper.
To serve, remove the fish parcels to a platter, and spoon the sauce over the top.