Fish Baked in Vine Leaves
| Yield: | 6 servings |
| Categories: |
| 3 | tb | Olive oil |
| 3 | tb | Freshly-squeezed lemon juice |
| 1 | Fennel bulb; halved lengthwise, | |
| And very thinly sliced crosswise; | ||
| Leaves reserved and chopped | ||
| 1 | ts | Coarse salt |
| 1 | ts | Freshly-ground black pepper |
| 6 | White fish fillets -; (6 oz ea) | |
| (such as red snapper; bass, halibut, | ||
| Perch; mullet or pike) | ||
| 36 | lg | Vine (grape) leaves packed in brine; well rinsed |
| 3 | sl | Lemon - (1/4" thk); halved |
| Olive oil; for drizzling |
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