Karen Mintzias 5 md Whole fish; cleaned

- heads left on 2 tb Olive oil (or more)

1 Lemon (juice only)

1 tb Chopped fresh parsley

1 tb Chopped fresh thyme

1 tb Chopped fresh fennel

Salt & freshly ground pepper 3 Anchovy fillets; rinsed

- minced or mashed 2 tb Butter

15 lg Grapevine leaves

Lemon slices & fennel leaves Wash and dry the fish.
In a glass or earthenware bowl, beat the oil, lemon juice, parsley, thyme, fennel, and a pinch each of salt and pepper.
Dip each fish in the mixture, turning to coat and allow to marinate an hour or two in the refrigerator.
Remove the fish from marinade and drain. Meanwhile, beat the anchovies and butter together and spread on the fish with a knife.
Wrap each fish in grapevine leaves and place, seam side down, in an attractive baking- serving dish.
Bake in a moderate oven (350 F) for 30 minutes.
Serve hot, garnished with lemon and fennel.
From: “The Food of Greece” by Vilma Liacouras Chantiles.
Avenel Books, New York.
Typed for you by Karen Mintzias

3/4 pound fresh sole fillets

–cut into 4 manageable pieces 1 tablespoon olive oil

2 tablespoons flour

1/4 cup water

1/2 teaspoon lemon zest

2 tablespoons lemon juice

1 tablespoon butter — (up to 2)

1/4 cup fresh parsley leaves — rinsed and minced

Brush a nonstick skillet with olive oil.
Dip fish in flour and shake off excess.
Heat skillet until hot.
Add fish and saute, without moving, until it just sets and turns a bit golden, 1 to 2 minutes.
With a spatula, flip the fish over to the other side and cook until the fish is firm and cooked through, about 2 minutes. Remove fish to dinner plates Add water lemon juice and zest to skillet and increase the heat to medium high.
Scrape up browned bits on bottom of pan and boil until syrupy about 2 minutes.
Remove skillet from the heat and swirl in butter and parsley.
Season with salt and pepper and spoon over fish.
Serve with steamed sugar snap peas or other vegetable.
French bread on the side would be lovely.

Busted by Gail Shermeyer <4paws@netrax.net> on Jul 12, 97

1/2 RECIPE PLAIN PASTRY

Or 1 LAYER PIE CRUST MIX FOR 7 1/2 oz FRESH LUMP CRABMEAT

(SHELLS AND CARTILAGE REMOVE 3 oz SWISS CHEESE (GRATED)

4 EGGS

2 c TABLE CREAM

1/3 c ONION (MINCED)

1 t SALT

1/4 t CAYENNE PEPPER

1 T FRESH PARSLEY (CHOPPED)

Preheat oven to 425 F.
CRUST: Prepare pie crust as directed. Place pastry on the bottom and sides of a 9-inch pie pan.
FILLING: Over the dough, sprinkle all of crabmeat, then all of cheese.
In a bowl, beat eggs, cream, onion, salt, and cayenne until blended. Pour mixture over crabmeat and cheese.
Sprinkle with parsley.
Place pan on a cookie sheet and set on middle rack in oven.
Bake at 425 F for 15 minutes, then reduce heat to 300 F.
Bake 30 minutes more or until knife, when inserted, comes out clean.
Remove quiche from oven and let cool 10 minutes.
Cut and serve warm.
Yields 6 slices.