Name: Flathead in vine leaves with skordalia
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Ingredients: 12 vine leaves in brine; 12 small flathead fillets; Skordalia; 1 medium (about 200g) potato; 1 slice white bread; 4 garlic cloves, coarsely chopped; 1 tablespoon lemonjuice; 2 tablespoon olive oil

Flathead in vine leaves with skordalia

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Serves 6

Prep

15M

Cook

20M

Total

35M

Ingredients

12 vine leaves in brine

12 small flathead fillets

Skordalia

1 medium (about 200g) potato

1 slice white bread

4 garlic cloves, coarsely chopped

1 tablespoon lemonjuice

2 tablespoon olive oil

Method

1.To make skordalia, cover potato with cold, salted water, bring to boil and cook for 15 mins, until tender. Drain. When cool enough to handle, peel potato and mash until smooth. Set aside to cool. Soak bread in cold water.

2.Combine garlic and salt in a food processor and process until smooth. Add squeezed out bread, lemon juice, olive oil and water and process until thick. Add garlic mixture to potato and stir until smooth.

3.Preheat a chargrill, barbecue or grill on medium-high.

4.Rinse vine leaves in cold water and pat dry with paper towel. Wrap fish fillets in vine leaves, with ends poking out.

5.Cook fish for about 2 mins each side, until browned and just cooked through. Serve with skordalia. In each serve .

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