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Matt Moran's grape-leaf-wrapped wrasse with almonds and lemon

Name: Matt Moran's grape-leaf-wrapped wrasse with almonds and lemon
Yield: 4
Ingredients: 20 grape leaves (fresh or bottled), blanched (if fresh), refreshed; 2 x 500g whole wrasse fish (substitute snapper), cleaned; 125g unsalted butter, softened; 1 lemon, thinly sliced, plus juice of 1 lemon, plus extra wedges to serve; 1/2 cup (50g) natural sliced almonds, roasted; 6 bay leaves (optional)

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by Matt Moran

Chef and delicious. Produce Awards judge

Nov 02, 2018

Wrasse is an Australian fish similar to New Zealand’s parrot fish.

20 grape leaves (fresh or bottled), blanched (if fresh), refreshed
2 x 500g whole wrasse fish (substitute snapper), cleaned
125g unsalted butter, softened
1 lemon, thinly sliced, plus juice of 1 lemon, plus extra wedges to serve
1/2 cup (50g) natural sliced almonds, roasted
6 bay leaves (optional)

Method

1.

Preheat oven to 200°C. Grease a large baking tray and line with baking paper.
2.

Pat leaves dry with paper towel and set aside.
3.

Place fish on prepared tray and rub with three-quarters butter. Place sliced lemon, almonds and bay leaves, if using, inside fish cavities and drizzle fish with lemon juice. Wrap fish in grape leaves and top with pieces of remaining butter. Roast for 15-20 minutes or until just cooked through.
4.

Transfer to a platter and drizzle with roasting juices. Serve with extra lemon.