Baked bites of breaded Pagrus

Wrapped in lemon-tree leaves by Yiannis Bourodimos



2 skinless fillets of Fish from Greece Pagrus
Olive oil
3 slices of dry/stale bread
3 tbsp of parsley (clear of the stem, only the leaves)
Zest from ½ lemon
1 clove of garlic
Salt and pepper
12-15 large leaves from a lemon tree
12-15 toothpicks
Slices of lemon


Cut the fillets into 3x2cm pieces. Brush both fish and lemon-tree leaves with olive oil.
Beat the bread, the parsley, the zest and the garlic in a blender until it turns into crumbs.
Add some salt and pepper. Coat the pieces of fish with the breadcrumbs (they should stick to the olive oil) and wrap each piece with a leaf, securing it with a toothpick.
Place in a baking tray in the oven, preheated to 180C for 5 minutes or just until the fish is cooked.
Place it in a serving fish with slices of lemon. Serve with a chilled white wine and toast.