A serious upgrade to Friday's fish: sea bass in the oven in grape leaf pesto

Yes, we know you've never thought of making pesto from vine leaves, that's what Yogev Yeros is here for

Yogev Yeros

06/10/2022

Thursday, 06 October 2022, 08:30 Updated: 08:34

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Sea bass in pesto and vine leaves (Photo: Alon Mesika)

About two years ago, an old and very dear friend called me - chef Oded Hatzbani, and as usual he had something interesting to say: "I am coming to you from the Golan Heights with several bags of fresh vine leaves, of different varieties, play with them a little."

I have known Oded for many years since his time as the owner of the legendary wine bar and perhaps the first of its kind in Tel Aviv "Wine Bar" on the Binyamin estate at the corner of Montefiore (where the amazing Brut now stands).

Oded is a colorful and inspiring man who has come a long and fascinating way as a wine expert, a chef and even the founder of a publishing venture of children's books in Arabic and Hebrew.

In short, of course I answered in the affirmative and indeed that evening I already had four or five bags with the names of different varieties of vine leaves.

It was amazing to discover that each variety really contains different flavors and textures.

It was also the first time that I really experimented with different and varied techniques and uses with vine leaves.

The grapevine is included in the list of seven species and is one of the most common raw materials here in Israel, so I consider it a true Israeli.

The vine leaves have a unique fleshiness and aroma, and it is very interesting to use them in a long cooking, as a substitute for chard or spinach leaves as in my previous recipe for lamb and vine leaf sofrito or to make a local pesto spread from them, as I did this time.

Sea bass with grape leaf pesto spread (Photo: Alon Mesika)

This wonderful and different pesto, to which I also added roasted pistachios, can be kept in the refrigerator for up to two weeks and can also be frozen for much longer preservation.

Here he spices a meaty and juicy fish fillet roasted in the oven, but it is also excellent for stir-frying with pasta or combining it with various baked goods.

Another perfect Sukkot recipe

A holiday salad that has everything

To the full article

Fish fillet in grape leaf pesto and pistachios

Recipe by: Yogev Yaros, Walla system!

Food

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• 20 minutes work

• 40 minutes in total

• Easy to prepare

• 4 diners

• Mediterranean

• Sukkot recipes

• fur

• Fish and seafood

• Sauces and dips

Grilled fish fillet in grape leaf pesto

Ingredients

• For fish:

  • 2 fillets of sea bass or any other white fish (weighing 400 grams per unit)

  • 5-6 tablespoons of olive oil

  • a little salt

• For Vine Leaf Pesto:

  • 200 grams of fresh or canned vine leaves

  • 50 grams of roasted pistachios without shell

  • 1 clove of garlic

  • 1 teaspoon of salt

  • 1 cup of olive oil

• For the conversion table click here >

Preparation

How do you prepare a fish fillet in grape leaf pesto and pistachios?

• 1

  Prepare vine leaf pesto:

  remove the large stems from the vine leaves and roughly chop the leaves.

  If using canned vine leaves, soak a little in clean water and wash them.

• 2 Put all the pesto ingredients except the oil in a food processor (if you use canned grape leaves, you may need less salt).

  Grind and gradually add the olive oil, until you get a uniform but rough puree.

  
  
  

  *Can be prepared in advance and stored in a closed jar in the refrigerator.

• 3

  Roast the fish:

  heat the oven to 180 degrees, line a roasting pan with baking paper and grease with a little olive oil.

  Place the fish on top and salt a little.

• 4 Using a long, sharp knife, gently score the fish meat (be careful not to cut too deeply, stop just before the skin) and spread a generous amount of grape leaf pesto on each fillet.

  Make sure that the pesto also goes into the slots we cut, so that more flavor penetrates.

• 5 Drizzle over a few more drops of olive oil and place in the center of the hot oven for 10 minutes.

• It is recommended to serve alongside a simple and refreshing leafy salad and chilled dry white wine.

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Tags

• recipe

• fish

• pesto

• Grape leaves

• Pistachio