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Whole baked fish with Vine leaves



  1. Pre-heat the oven to 180oC
  2. Wash the fish to make sure that all scales have been removed and that it is clean
  3. Score the fish on both sides (making about 3 – 4 incisions into the flesh of the fish down to the bone)
  4. Season with salt and pepper
  5. Crush a few cloves of garlic and rub this onto the fish, and into the scored flesh
  6. Line a baking tray with some Vine Leaves
  7. Place the fish on top of the Vine leaves
  8. Slice the red onions and add these slices onto the fish and adding some into the cavity
  9. Add the oreganum, black calamata olives, feta cheese and capers onto the flesh of the fish
  10. 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
  11. Add the fresh bay leaves, thyme and rosemary onto the flesh of the fish
  12. Drizzle with olive oil
  13. Bake for 30 – 40 minutes or until the fish is cooked
  14. 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.