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Sea bass in vine leaves

By chef Kyriacos Kyriacou

Ingredients

4 sea bass fillets sea bass, 150 gr each

12-16 (approximately) vine leaves, slightly boiled and drained

1 tablespoon chopped dill

1 lemon juice

1 teaspoon of lemon zest

½ cup white, dry wine

½ clove of grated garlic

200 gr feta cheese, in cubes

2 tomatoes cut in cubes

½ cup olive oil

½ tablespoon finely chopped or dry oregano

Salt and fresh ground pepper

Method

Step 1:

Cut each fillet diagonally into approximately three equal pieces and place in a non-metallic bowl. Sprinkle with lemon and wine, add the lemon zest, garlic and dill and stir. Store in the refrigerator to marinate for about an hour. Drain and keep the marinade.

Step 2:

Spread 1 large or 2 smaller vine leaves in a way that does not cover one another and leave gaps between them. Put one piece of fish fillet over, salt and pepper and wrap it tightly in a roll. Put it on a skewer and do the same with the other fillets. Each skewer should have 3 pieces.

Step 3:

Preheat the oven to 200 ° C. Put the skewers in an oiled pan, pour in the marinade and sprinkle with 2 tablespoons of olive oil. Bake in the oven for about 15-20 minutes, turning once in the middle of baking. In the meantime, mix the feta with tomatoes, oregano and a lot of fresh ground pepper. Divide the mixture into 4 dishes. When the skewers with the fish are ready, remove them from the oven, put them on the slice of feta and tomato and serve them immediately sprinkling them with olive oil.