The Greeks have always esteemed the barbounia or red mullet, but never as much as the Romans, who are reputed to have paid the equivalent of 4 pair of oxen for 1.5 kg (3 ½ lb) of red mullet. Before you have to trade your house, car or pets for these beautiful little redheads, remember this recipe is also good with fresh sardine or herring.

 

Ingredients

12 fresh red mullet, 100 g (4 oz) each (uncleaned weight), scaled and gutted
24 vine leaves
salt
12 pieces fresh fennel tops
12 strips fresh lemon zest, from 2-3 lemons
2 tablespoons olive oil

FENNEL AND CAPER LEMON SAUCE

125ml (4 fl oz) fruity olive oil
1 tablespoon fresh lemon juice
2 teaspoons fresh fennel top, finely chopped
2 teaspoons chopped capers

Details

Serves: 5

 

Method

If you are using fresh vine leaves, remove the tough part of the stem, blanch in boiling water for about 4 minutes and drain. If you are using vine leaves preserved in brine, rinse them in cold water and drain.

 

1.Rinse, pat dry and salt and pepper the cavity of each fish, placing a sprig of fennel and a strip of zest inside each one. Brush the outside with olive oil. Place one fish on two overlapping vine leaves. Roll it up, tucking in the sides after the first turn. Tie with a piece of grass, or string, if necessary.

 

2.Grill for 8-10 minutes. It is nice if you have a few branches of aromatic herbs to throw on the charcoal. In the meantime make the sauce. Whisk together the olive oil, lemon juice, chopped fennel and capers.

 

3.Serve the fish in their packets with the sauce, which is called latholemono, in a separate bowl.