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Fish in grape leaves in greek
4 servings
Rinse the grape leaves, wet dry. Fold 3 sheets with overlapping edges, put a piece of fish on them. Cut part of the fennel into straws and put on the fish. Cut the lemon into circles and put them on the fish. Wrap and wrap grape leaves with filling with kitchen thread. Grease the form with oil, lay out convolutions with fish, oil and bake in the oven for 15 minutes. Cut the remaining fennel into cubes, mix with capers, squeeze out the garlic. Squeeze the juice from the second lemon and orange and season the fennel salad. Open and arrange ready-made fish convolutions on plates. Sprinkle fennel salad with juice formed during baking.
Rinse the grape leaves, wet dry. Fold 3 sheets with overlapping edges, put a piece of fish on them. Cut part of the fennel into straws and put on the fish. Cut the lemon into circles and put them on the fish. Wrap and wrap grape leaves with filling with kitchen thread. Grease the form with oil, lay out convolutions with fish, oil and bake in the oven for 15 minutes. Cut the remaining fennel into cubes, mix with capers, squeeze out the garlic. Squeeze the juice from the second lemon and orange and season the fennel salad. Open and arrange ready-made fish convolutions on plates. Sprinkle fennel salad with juice formed during baking.
pickled leaves 12 pcs., Sea bass (fillet) 4 pieces, lemon - 2 pcs., Vegetable oil - 2 tbsp. spoons, orange - 1 pc., capers - 2 tbsp. spoons, garlic - 2 wedges, black pepper ground to taste
