easiest way to make ultimate simple Vine-wrapped fish with fennel and sauce verde

What’s happening? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Vine-wrapped fish with fennel and sauce verde. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Vine-wrapped fish with fennel and sauce verde is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Vine-wrapped fish with fennel and sauce verde is something that I’ve loved my entire life.

Table of Contents


  • 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


  • 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.

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