Seabass Wrapped in Vine leaves

Name: Seabass Wrapped in Vine leaves
Yield: Serves 4
Ingredients: olive oil, for brushing; a pinch of salt; 4 sea bass, scaled, gutted and washed; 20 vine leaves (I use the ones from my garden, but you can use ones in brine); 1 chilli; 1 preserved lemon, deseeded; 1 small bunch of coriander; 2.5cm piece of fresh ginger, peeled and roughly chopped; 1 tsp sumac; 1 small bunch of parsley; 4 garlic cloves, peeled

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Secret of Spice

By Tonia Buxton

Published 2019

About

Vine leaves are a wonderfood. Even though they are used here to seal the fish and hold the moisture in while cooking, you can eat them with the seabass, too.

Ingredients

4 garlic cloves, peeled
1 tsp sumac
1 small bunch of p

Preserve
Starter
Pescatarian
Gluten-free

Method

Preheat the oven to 180°C/350°F/Gas Mark 4.

Place the garlic, sumac, parsley, coriander, ginger, chilli and preserved lemon in a blender and blitz to a chunky paste.

Divide the mixture into 4 portions and use to fill the fish cavities.

If using bottled vine leav