Greek Fish Baked in Grapevine Leaves
                               
      5 md Whole fish; cleaned                      Salt & freshly ground pepper
           - heads left on                     3    Anchovy fillets; rinsed
      2 tb Olive oil (or more)                      - minced or mashed
      1    Lemon (juice only)                  2 tb Butter
      1 tb Chopped fresh parsley              15 lg Grapevine leaves
      1 tb Chopped fresh thyme                      Lemon slices & fennel leaves
      1 tb Chopped fresh fennel
 
  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.