Ingredients

• 4 red mullet or snapper, 2 1/4 lb (1 kg) total weight, scaled and cleaned
• salt and pepper
• 1/2 cup (120 ml / 4 fl oz) olive oil, plus extra for brushing
• 5 garlic cloves, finely chopped
• 1/2 cup (25 g / 1 oz) finely chopped fresh parsley
• 5 oz (150 g) grape (vine) leaves, blanched
• 4 tablespoons freshly squeezed lemon juice
• 1 lemon, thinly sliced

Instructions

1. Rinse the fish under cold running water and pat dry with paper towels. Season with salt and pepper, brush with a little oil, and chill in the refrigerator for 30 minutes. Preheat the oven to 350°F (180°C/Gas Mark 4) and brush an ovenproof dish with oil. Combine the garlic and parsley in a bowl, season with salt and pepper, and divide the mixture among the cavities of the fish. Wrap each fish in 1 or 2 grape leaves, depending on its size, leaving the heads and tails uncovered. Put the fish into the prepared dish, pour the oil and lemon juice over them, and place a slice of lemon on each. Bake for about 20 minutes, or until the fish flakes easily, and serve immediately.