Preparation time 30 minutes
Cooking time 40 minutes – 1 hour
Oven temperature 200°C
1 Prepare The Filling Fry the onion in the oil and butter until glossy. Add the rice and spices and fry for 2 minutes until all the grains are coated with oil. Stir in the boiling water and salt, cover and steam until done (about 12 minutes; follow the package instructions). Stir in the remaining ingredients and allow to cool slightly.
2 Preheat the oven. Rinse the fish and pat dry with paper towels. Carefully cut along the backbone of the fish and remove the bone. Season the fish inside and out with salt and pepper. Fill the cavity with the rice mixture. Wrap the fish in the vine leaves – the head and tail can stick out – and secure with thin string. Place on baking paper in an ovenproof dish and bake for about 45 minutes. Remove the string once the fish is cooked and serve immediately.
Text and image: Home magazine