Whole Branzino in Grape Leaves with Zucchini, Olives, and Mint

By LRay

Ingredients

• 3 medium zucchini
• 2 lemons, 1 juiced and 1 sliced into wedges
• 1/4 cup coarsely chopped green olives
• 2 tablespoons coarsely chopped fresh mint
• 1 tablespoon plus 1 1/2 teaspoons extra-virgin olive oil
• Coarse salt and freshly ground pepper
• 4 whole branzino (10 to 12 ounces each), scaled, gutted, and cleaned
• 8 brined grape leaves, stems removed (about 1 ounce; kalustyans.com)

Details

Servings 4
Preparation time 20mins
Cooking time 20mins
Adapted from wholeliving.com

Preparation

Step 1

Directions

Heat grill to medium. Very thinly slice zucchini on the bias (preferably on a mandoline). Transfer to a medium bowl, and toss with lemon juice, olives, mint, 2 1/2 teaspoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Let stand while preparing fish.

Score 3 slits in both sides of each fish using a sharp paring knife. Season with some pepper and 1/8 teaspoon salt per side. Arrange 4 sets of 2 grape leaves side by side on a work surface. Place 1 fish on top of each set, and wrap to secure. Brush with remaining 2 teaspoons oil.

Grill fish until cooked through, 4 to 5 minutes per side. During last half of cooking, arrange lemon wedges around fish, and grill until caramelized and softened, 2 to 3 minutes per side. Transfer fish and lemons to a serving plate. Serve wrapped fish with zucchini salad and grilled lemons.