MURRAY COD WITH VINE LEAVES AND PRESERVED LEMON

SERVES 8 AS PART OF A SHARED MEAL

4 x 300g Murray cod fifillets (skin on),

pin-boned 24 large brined vine leaves 100g preserved lemon rind,

very fifinely chopped 100ml avocado oil

(from gourmet food stores) Lemon wedges, to serve

Preheat oven to 200°C. Grease 2 large baking trays and line with baking paper.

Loosely wrap each fifish fifillet in leaves, leaving gaps on the flflesh side. Divide fifish between prepared trays and roast for 17 minutes or until just cooked through. Transfer fifish to serving platters and drizzle with combined preserved lemon and oil. Serve with lemon wedges.