Blue-Eye Trevalla in Vine Leaves with Greek Salad


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.

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.



Let us keep you up to date with our weekly MiNDFOOD e-newsletters which include the weekly menu plan, health and news updates or tempt your taste buds with the MiNDFOOD Daily Recipe. 

Member Login