Sole wrapped in Grape Leaves for #Fishfridayfoodies

It's that time.
For great Fish or Seafood recipes that is.

Sneha of Sneha's Recipe is our hostess this month and the theme she came up with was to Fry or Bake Fish or Seafood in Leaves.

My mind immediately flew to baking something on a banana leaf, but then I remembered that all our banana's went bye bye after Hurricane Michael.

Then my mind went blank.  I couldn't think of any leaves, other than lettuce or cabbage.
Sometimes.
But then I got one of those pokes, I was making Dolmathes or Dolmades, if you wish for a potluck and since you use Grape Leaves, I thought they would be perfect. 

 I unwrapped the fish, cause I could, so there.

So I did, use Grape Leaves that is and paired it with a Avogolemono sauce.
Which might just be my new favorite sauce.

Sole wrapped in Grape Leaves

Yield: 2 servings for a meal or 6-8 servings as an appetizer

Author: Sid's Sea Palm Cooking

prep time: 5 Mcook time: 10 Mtotal time: 15 M

This is a fun way to make fresh or frozen Sole. You can make it into appetizers or into a light meal.

ingredients:

Grape leaf wrapped Sole

• 1 lb. Fresh or Frozen Sole Filets, cut into tidbits if desired or cut into 8 pieces which will fit into a grape leaf.
• 1/2 lemon sliced thin
• 8 large grape leaves
• Butter
• Olive Oil
• Cavender's Greek Seasoning

Avogolemono Sauce

• 1 egg
• Juice from 1/2 lemon
• 1/2-3/4 cup chicken broth or fish stock

instructions:

How to cook Sole wrapped in Grape Leaves

Fish

1. Cut the fish into 8 pieces, small enough to fit into a folded over grape leaf, if being wrapped. Sprinkle with the Cavender's Greek Seasoning.
2. Heat the butter and olive oil over low heat until the butter is melted. Place the grape leaf wrapped sole into the pan and place the lemon slices on top. Cover and let cook for about 5 minutes or until the fish is cooked through.  Remove from heat but keep warm if sauce is not quite ready.

Sauce

1. While the fish is cooking, prepare the Avogolemono sauce.
2. Whisk the egg together with the lemon juice. Heat the stock and then temper the egg with a little hot stock, adding the egg/lemon mixture back into hot stock, whisking constantly until it thickens. This takes about 5-8 minutes. Just long enough for the fish to cook.
3. Serve the fish on top of the Avogolemono sauce. You can make a simple couscous to go with this as well if desired.

Created using The Recipes Generator

In other words, it's Fish Friday Foodies Time!

For Fish Friday this  month our host  is Sneha and the theme is
Fry/Bake Fish Or Seafood In Leaves

Cod in Lettuce Leaves with Shallot, Lemon, and Dill Sauce From Karen's Kitchen Stories
Seafood Stuffed Cabbage Rolls From A Day in the Life on the Farm
Sole wrapped in Grape Leaves, Greek style From Sid's Sea Palm Cooking
Wrapped Fish In Harissa Paste From Sneha's Recipe 
Steamed Fish, Tuvalu-Style From Culinary Adventures

Would you like to join Fish Friday Foodies? We post and share new seafood/fish recipes on the third Friday of the month. To join our group please email Wendy at wendyklik1517@gmail.com. Visit our Facebook page and Pinterest page for more wonderful fish and seafood recipe ideas.