Herb-Roasted Trout in Grape Leaves Recipe
Herb-Roasted Trout: Grape leaves are delightful, not only for stuffing but for wrapping fish or chicken, leaving you with a moist and fragrant dish.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at levanacooks.com.
Cooking tools:
- Food processor
- Grill
- Pastry brush
- Baking pan
- Skillet
- Oven
- Stove
- Chef's knife
Ingredients
- 1/4 cup olive oil, plus a little more for brushing on the tops
- 1 large onion
- 1 bunch flat parsley, stems and leaves
- 1 bunch dill, stems and fronds
- 4 ribs celery, peeled
- 2 good pinches saffron
- 1 tablespoon paprika
- 2 teaspoons cinnamon
- Good pinch ground cloves
- Salt
- pepper
- 6 rainbow or brook trout, about 1 pound each, butterflied and totally boneless
- 11/2 dozen grape leaves, blotted dry
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