Grilled Red Barbel in Vine Leaves
Grilled red barbel in vine leaves is a recipe with fresh ingredients from the leafy greens category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 pre‑cooked red barbel (300-400 g each)
- 2 Garlic cloves
- 1 tsp herbs de Provence
- 3 tbsp olive oil
- 1 bulb fennel
- 100 g cherry tomatoes
- 1 bunch flat parsley
- Salt
- black pepper
- 4 untreated lemon slices
- 20 pickled vine leaves
Instructions
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1.
Rinse the barbel inside and out, pat dry. Peel the garlic, finely chop it and mix with herbs de Provence and olive oil. Rub this mixture on the fish both sides and refrigerate for 30 minutes.
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2.
Wash and trim the fennel, set aside the fronds. Quarter the bulb, remove the core and shave into thin strips. Wash and quarter the cherry tomatoes. Wash the parsley, shake dry and finely chop with the fennel fronds. Combine all and season with salt and pepper.
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3.
Halve the lemon slices and place them with the fennel mixture in the fish cavity.
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4.
Rinse and pat dry the vine leaves, spread them tightly side by side. Salt the fish, lay it on the leaves and fold the leaves over so that the body is covered while the head and tail remain visible. Secure the leaves with kitchen twine.
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5.
Grill the red barbel for about 4–6 minutes, flip and grill another 4–6 minutes until done. Let the fish rest beside the grill a few minutes before serving.
