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Blue-Eye Trevalla in Vine Leaves with Greek Salad

Wrap fish in vine leaves to keep tender and succulent when grilling. Serve with a refreshing greek salad and some taramoslata on toast.

Blue-Eye Trevalla in Vine Leaves with Greek Salad

Serves 4

 

4 (about 120g each) blue-eye trevalla fillets

8 bottled vine leaves, rinsed

2 tbsp olive oil

8 slices sourdough bread

200g taramasalata, bought

Greek Salad

2 Lebanese cucumbers, coarsely chopped

2 large ripe tomatoes, thinly sliced

1 red capsicum, chopped

½ cup Ligurian olives

1 tbsp red wine vinegar

1 tbsp extra virgin olive oil

¼ cup fresh oregano sprigs

80g labne (yoghurt cheese) 

 

Preheat a chargrill on high. Place fish on a clean work surface and wrap two vine leaves around each fillet. Lightly brush with oil.

Brush bread with a little oil. Cook on grill for 1-2 minutes each side or until chargrilled.

Cook fish on grill for 3-4 minutes each side or until just cooked. Transfer to a plate.

To make the Greek salad, combine cucumber, tomato, capsicum and olives in a large bowl. Drizzle with vinegar and oil, add oregano. Toss.

Divide among serving plates and dollop with labne.

Place fish on plates. Serve with taramasalata and bread.

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