Mackerel Wrapped in Vine Leaves

Even if you are familiar with the taste of vine leaves, you cannot imagine how good they are with mackerel, making this somewhat oily fish taste fresher and lighter. This recipe comes from Mytilini (Lesbos), where vine leaves are also used to separate layers of salted sardines.

This dish needs a lot of olive oil to cook, but you don’t have to eat it all. Serve the cooked fish with a slotted spoon, skim the cooking liquid, and pour only the defatted sauce over the fish. Serve with st