Vine-wrapped fish with fennel and sauce verde

Vine-wrapped fish with fennel and sauce verde
  • 0:20 Prep
  • 1:10 Cook
  • 6 Servings
  • Capable cooks

Create a gourmet feast with these vine-wrapped fish topped with salsa verde.

Featured in
French recipes, Nutrition information


  • 1.5kg desiree potatoes, cut into 3mm-thick slices
  • 180ml (3/4 cup) olive oil
  • 2 tablespoons fresh thyme
  • 2 tablespoons fresh rosemary leaves
  • 4 cloves garlic, crushed
  • 6 whole fish, such as whiting or red mullet, cleaned
  • 30g (1/3 cup) fennel seeds, crushed
  • 1/2 cup chopped oregano leaves
  • 6 small preserved vine leaves (see note)
  • Juice of 2 lemons, plus extra, to serve

Sauce verde

  • 160g baby spinach leaves
  • 25g crustless rustic bread, chopped
  • 1 hard-boiled egg, peeled, quartered
  • 8 anchovy fillets
  • 2 tablespoons white wine vinegar
  • 1 tablespoon chopped cornichons (small sour gherkins)
  • 1 tablespoon baby capers
  • 80ml (1/3 cup) extra virgin olive oil


  • Step 1
    Preheat oven to 220°C. Place potatoes in a large bowl with 100ml oil, thyme, rosemary and garlic. Season. Toss potato until well coated, then layer in a 20cm x 28cm ovenproof dish. Bake for 1 hour or until crisp and golden.
  • Step 2
    For sauce verde, cover spinach with boiling water. Stand for 30 seconds until wilted. Drain, refresh, then squeeze out excess liquid. Process spinach and remaining ingredients until smooth. Season.
  • Step 3
    Cut 2 slits on each side of the fish, then fill belly cavities with half the fennel and oregano. Rub remainder into slits of the fish and wrap each in a folded vine leaf. Season. Drizzle with half the juice and 40ml oil.
  • Step 4
    Preheat a barbecue or chargrill pan to high. Cook wrapped fish for 2-3 minutes each side or until just cooked. Drizzle with the remaining lemon juice and oil, and serve with potatoes and sauce verte.

  • Low carb
  • Low sugar


  • 2590 kj


  • 43g

    Fat Total

  • 7g

    Saturated Fat

  • 8g


  • 24g


  • 75mg


  • 437.03mg


  • 6g

    Carbs (sugar)

  • 33g

    Carbs (total)

All nutrition values are per serve


Preserved vine leaves are available from delicatessens.

  • Author: Sophia Young
  • Image credit: Brett Stevens
  • Publication: Vogue Entertaining + Travel



Please enter your comment!
Please enter your name here