4 (about 120g each) blue-eye trevalla fillets
8 bottled vine leaves, rinsed
2 tbsp olive oil
8 slices sourdough bread
200g taramasalata, bought
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.