Anchovy between vine leaves

| September 21, 2014 | Reply

There are many reasons we love anchovies, but this NEW cooking METHOD we describe below will boost their taste. Those little fish absorb all earth, citrus-based flavors from vine leaves, preserving also their sea aura and authentic fish freshness.

Serves: 6-8

anchovy between vine leaves

You need:

  • some vine leaves* anchovy between vine leaves
  • water
  • 1kg Greek anchovy, head & gills removed
  • salt and pepper, to taste
  • Greek olive oil


Preheat the oven to 200°C (390°F – fan assisted mode). Soak the vine leaves in water for 1-2 minutes. Discard the water.

Place each leaf on a double fish BBQ grill clip (BBQ wire mesh/net), shiny side down with the stem toward you; create 1 ”leafy” layer without leaving any gaps in between.

Arrange the fish on the vine leaves side by side. Season with salt and pepper, to taste; drizzle some Greek olive oil.

Top with a layer of the remaining vine leaves. Follow the procedure as mentioned above.

Secure the BBQ fish clip.

Cook each side for 4-5 minutes (turn the net once).

Discard the vine leaves and serve immediately, by placing the fish on a platter or individual plates.

These anchovies do not need to be deboned.

How to determine the quantity of vine leaves: You need as many vine leafs as to create 2 layers (bottom and top surface of your BBQ net).

Why soaking the vine/grape leaves in water? Water will keep them moist and prevent from becoming dry or burned.

Where to cook the anchovies? Either in the kitchen oven (fan assisted or grill mode) or electric barbecues grill.

anchovy between vine leaves

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Category: Seafood/Mollusks

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