Fish Wrapped in Vine Leaves with Tzatziki

3:44 am on 25 November 2006


  • ½ sml telegraph cucumber, halved lengthwise
  • 150 mls plain yoghurt
  • 3 bottled vine leaves, rinsed, patted dry and brushed with olive oil
  • 600 gms fresh white fish fillets with skin left on (6 sml or 3 lge pieces), cut apart if joined at the top
  • iodised sea salt
  • olive oil, for cooking
  • lemon wedges, for serving


Using a spoon scrape all the seeds out of the cucumber and discard them. Cut the cucumber into 1 cm dice. Combine with yoghurt and season with a pinch of salt. Refrigerate this tzatziki for a couple of hours.

If the fish fillets are small cut each vine leaf in half. Place a vine leaf, rib side down, on a clean work surface. Place fish fillet on top, skin side up, and wrap the edges of the leaf firmly around to the skin side of the fish. If fish fillets are large wrap each in a whole vine leaf, in the manner above, and use a sharp knife to cut the leaf-wrapped pieces in half.

Rub a little salt on to the exposed areas of fish skin. Transfer to a plate until ready to cook.

Heat a little oil to medium hot in a large frying pan. Carefully place fish, skin side down, into the pan. Fry for two minutes, then carefully turn each piece over. Cook briefly until fish is white all the way through.

Spoon some tzatziki on to each plate and place a piece of fried fish on top. Serve with lemon wedges.

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