Fish Bake in Vine Leaves with Fennel And Lemon
| Yield: | 6 servings |
| Categories: |
| 3 | tb | Olive oil |
| 3 | tb | Lemon juice |
| 2 | tb | Finely-chopped flat-leaf parsley |
| 2 | tb | Finely-chopped fresh thyme |
| 2 | tb | Finely-chopped fennel greens |
| 1/2 | ts | Salt |
| 1/2 | ts | Freshly-ground black pepper |
| 6 | White fish fillets -; (6 oz ea) | |
| (such as bass; snapper, halibut, perch, | ||
| Mullet; or pike) | ||
| 1 | sm | Fennel bulb; halved lengthwise, |
| And very thinly sliced crosswise | ||
| 3 | sl | Lemon; 1/2" thick, halved |
| 3 | tb | Unsalted butter |
| 36 | lg | Vine leaves; well rinsed |
| 3 | Plum tomatoes; peeled, seeded, | |
| And diced | ||
| Extra-virgin olive oil; for drizzling |
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