Ingredients:
- 1 Large Whole Fish (scaled)
- Pickled Vine Leaves
- Red Onions
- Black Olives
- Feta Cheese
- Capers
- Lemons
- Fresh Oreganum
- Fresh Bay Leaves
- Fresh Thyme
- Fresh Rosemary
- Garlic
- Baby herb sprouts to garnish
Method:
- Pre-heat the oven to 180oC
- Wash the fish to make sure that all scales have been removed and that it is clean
- Score the fish on both sides (making about 3 – 4 incisions into the flesh of the fish down to the bone)
- Season with salt and pepper
- Crush a few cloves of garlic and rub this onto the fish, and into the scored flesh
- Line a baking tray with some Vine Leaves
- Place the fish on top of the Vine leaves
- Slice the red onions and add these slices onto the fish and adding some into the cavity
- Add the oreganum, black calamata olives, feta cheese and capers onto the flesh of the fish
- Slice the lemons into rounds and add this on top of the flesh of the fish, as well as into the cavity – to make sure that the flavour infuses throughout the flesh
- Add the fresh bay leaves, thyme and rosemary onto the flesh of the fish
- Drizzle with olive oil
- Bake for 30 – 40 minutes or until the fish is cooked
- As soon as the fish is cooked, garnish with more vine leaves as well as fresh lemon slices, baby herbs, feta cheese, capers and olives.