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 —Gamze Mutfakta (Piper Nigrum)
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.
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