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Fish Baked In Vine Leaves Recipe

1 fave
Nutrition per serving    (USDA % daily values)
CAL
261
FAT
36%
CHOL
68%
SOD
35%

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Ingredients for 6 servings

1 fennel bulb, halved lengthwise and very thinly sliced crosswise, leaves reserved and

chopped

3 tablespoons olive oil

1 teaspoon coarse salt

olive oil, for drizzling

3 tablespoons freshly squeezed lemon juice

3 (1/4-inch thick) slices lemon, halved

About 36 large vine (grape) leaves packed in brine, well rinsed

1 teaspoon freshly ground black pepper

6 (6 ounce) white fish fillets, such as red snapper, bass, halibut, perch, mullet or pike

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