Cut the fish fillets diagonally into 3 equal pieces and put them in a metallic dish. Coat them with lemon juice and wine, add the lemon grate, garlic and fennel and blend all ingredients. Keep the whole in the fridge to marinade for about 1 hour. Drain the fish and keep marinate to one side.
Lay out 1 big or 2 smaller vine leaves in such a way so as 1 slightly covers the other. Place a fish fillet over them, add salt and pepper and wrap them tightly into rolls. Thread the rolls on small skewers, placing 3 on each.
Preheat the oven to 2000C. Put the skewers in a dish coated with oil, add the marinade which you kept aside and sprinkle with an extra 2 tablespoons of olive oil. Cook in the oven for 15-20 minutes, turning them over once during cooking. In the meantime, mix the feta with the tomatoes, oregano and plenty of fresh grounded pepper. Divide the mixture onto 4 plates. When the fish is ready, take it out of the oven, place it over the feta/tomato salad and serve immediately with olive oil.
4 fillets bass-150g each
(2 medium sized bass divided in fillets)
12-16 (about) vine leaves, slightly cooked and drained
1 tbsp finely chopped fennel
1 lemon, juice
1 tbsp grated lemon skin
½ cup white, dry wine
½ garlic clove, grated
For the salad:
200g feta, cut into cubes
2 tomatoes, without pips and cut into cubes
½ cup olive oil
½ tbsp finely chopped
Or ½ tbsp dried oregano