Vine-Wrapped Fish With Fennel And Sauce Verde Recipe

Ingredients For Vine-Wrapped Fish With Fennel And Sauce Verde Recipe

• 1.5 kilogram Desiree potatoes, cut into 3mm-thick slices
• 180 milliliter Olive oil
• 2 tablespoon Fresh thyme
• 2 tablespoon Fresh Rosemary Leaves
• 4 Cloves Garlic, Crushed
• 6 Whole fish, such as whiting or red mullet, cleaned
• 30 gram Fennel seeds, crushed
• 0.5 cup Chopped oregano leaves
• 6 Small preserved vine leaves
• 2 Juice of lemons, plus extra, to serve
• 160 gram Baby spinach leaves
• 25 gram Crustless rustic bread, chopped
• 1 Hard-boiled egg, peeled, quartered
• 8 Anchovy Fillets
• 2 tablespoon White wine vinegar
• 1 tablespoon Chopped cornichons
• 1 tablespoon Baby capers