SERVES FOUR

INGREDIENTS

4 small fish, such as trout, sea
bream, red mullet or snapper, each weighing about 300g/11oz, cleaned
at least 5 garlic cloves, chopped
juice of 2 lemons
75ml/5 tbsp olive oil about 20 brined vine (grape) leaves
tahini, for drizzling
1-2 pomegranates
fresh mint and coriander (cilantro)
sprigs, to garnish

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Preheat the oven to 180°C/350°F/ Gas 4. Put the fish in a shallow, ovenproof dish, large enough to fit all the fish without touching each other. In a bowl, combine the garlic, lemon juice and oil; spoon over the fish. Turn the fish to coat.

Rinse the vine leaves well under cold water, then wrap the fish in the leaves. Arrange the fish in the same dish and spoon any marinade in the dish over the top of each. Bake for 30 minutes.

Drizzle the tahini over the top of each wrapped fish, making a ribbon so that the tops and tails of the fish and some of the vine leaf wrapping still show. Return to the oven and bake for a further 5-10 minutes, until the top is golden and slightly crusted.

Meanwhile, cut the pomegranates in half and scoop out the seeds. Sprinkle the seeds over the fish, garnish with mint and coriander, and serve.

VARIATION
Instead of whole fish, use fish fillets or steaks such as fresh tuna. Make a bed of vine (grape) leaves and top with the fish and marinade. Bake for about 5-10 minutes, until the fish is half cooked, then top with the tahini as above and grill (broil) until golden brown and lightly crusted on top.