Grape-leaf wrapped wrasse with almonds and lemon
Wrasse is an Australian fish similar to New Zealand's Parrot fish.
10 minutes prep.
15-20 minutes cooking
- 20 grape leaves (fresh or bottled) blanched (if fresh) refreshed
- 2 x 500g whole wrasse fish (substitute snapper) cleaned
- 125g unsalted butter, softened
- 1 lemon (thinly sliced, plus juice of 1 lemon, plus extra wedge for serve
- ½ cup (50g) natural sliced almonds, roasted
- 6 bay leaves (optional)
- Preheat oven to 200c.
- Grease a large baking tray and line with baking paper.
- Pat leaves dry with paper towel and set aside
- Place fish on prepared tray and rub with ¾ butter.
- Place sliced lemon, almonds and bay leaves, if using, inside fish cavities and drizzle fish with lemon juice.
- Wrap fish in grape leaves and top with pieces of remaining butter.
- Roast for 15-20 minutes until just cooked through.
- Transfer to a platter and drizzle with roasting juices.
- Serve with extra lemon.