My Big Fat Greek Fish Recipe

My mom makes a great healthy fish dish with a great Mediterranean flare. The recipe is from Flavors of Greece by Rosemary Barron available at the Mediterranean Deli on May avenue. I personally would suggest using coconut oil, which is great for cooking, instead of the olive oil. Also be sure to use fresh fish. There are two great fish markets in Oklahoma City on North May avenue, Avalon Seafood Market and Gulfport Seafood Market

Baked Sole in Grape Leaves 

Four Fillets of Sole

Juice of one lemon

Sea salt and freshly ground black pepper, to taste

½ cup extra virgin olive oil, to taste

Grape leaves – (available in a jar from the Med Deli).  Dip them in boiling water for three seconds, then drain.  (If you happen to have fresh grape leaves, increase their boiling time to five seconds).  Three seconds doesn’t sound like much, but it is important.

For serving:  Parsley, lemon wedges, and if desired, a dozen or so Kalamato olives, rinsed and pitted.

Rinse the filets in cold water and dry on paper towels. 

Sprinkle both sides with half the lemon juice and the salt and pepper, and set aside for thirty minutes.

Hear the oven to 325 degrees Fahrenheit.  Brush a shallow baking dish, just large enough to hold the filets in a single layer, with some of the olive oil.

Cover the bottom of the dish with half the grape leaves, glossy sides up.  Brush the leaves with olive oil, lay the filets on top, and sprinkle with the remaining lemon juice and olive oil.

Cover with the rest of the grape leaves, glossy side down, and sprinkle with 2 T. water.

Bake, uncovered, for twenty minutes, until the filets are an even milky white all the way through.

Discard the top layer of grape leaves.  Spoon the pan juices over the fish, sprinkle with the parsley, olives and pepper, and serve with the lemon wedges.