- 1 whole Talipia (fresh-water bass) per person
- Olive oil
- Salt and black pepper
- Sumac
- Sprig of thyme
- Sprig of hyssop or oregano (or 1/2 tsp. dried)
- Fig or grape leaves (soak fig leaves in water for at least one hour). You can substitute aluminum foil.
Build a charcoal fire until ash white.
Brush the outside of each fish with olive oil. Season the fish with salt, black pepper, and sumac. Place a spring of thyme and a sprig of hyssop or oregano inside each fish (substitute dried spices if necessary). Wrap each fish in grape or fig leaves and secure with a toothpick or string.
Please fish wrapped in fig leaves or foil directly on the coals. Cook fish wrapped in fig leaves for 2-3 minutes on each side until the fish flakes with a knife and is white throughout. Cook fish wrapped in foil for 3-4 minutes.
Place fish wrapped in grape leaves on an oiled grill over the coals for 3-4 minutes on each side. Sprinkle fish with fresh lemon juice and enjoy.
Recipe adapted from:
Food at the Time of the Bible, Miriam Feinberg Vaosh.
The Food and Feasts of Jesus, Douglas Neel and Joel Pugh
