Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5      medium whole  fish -- cleaned heads left
                        on
   2      tablespoons   olive oil -- (or more)
   1                    lemon -- (juice only)
   1      tablespoon    chopped fresh parsley
   1      tablespoon    chopped fresh thyme
   1      tablespoon    chopped fresh fennel
                        salt and freshly ground pepper
   3                    anchovy fillets -- rinsed minced or
                        -- mashed
   2      tablespoons   butter
  15      large         grapevine leaves
                        lemon slices and fennel leaves

Preparation:

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 (350F) for 30 minutes. Serve hot, garnished with lemon and fennel.