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Author Notes: Vine leaves are stuffed to make our traditional ''Dolma'' but it is often used to cook fish too.. The vine leaves give a smoky flavour to the fish.Try this simple recipe —Piper Nigrum (GamzE)
- 1kg Red Mullets
- vine leaves in brine
- Take out middle vein of the leaves and cut the sides so you have sheet covering the red mullets but leaving the heads outside.
- Heat an iron skillet and cook each side around 3 minutes. When the heads are done place them on a serving dish.