Fish Baked in Vine Leaves
A delightful Mediterranean dish where tender white fish fillets are wrapped in brined vine leaves to keep them exceptionally juicy and infused with tangy flavor.
Ingredients
- •4 firm white fish fillets such as sea bass or tilapia (about 6 oz each)
- •20-25 preserved grape leaves rinsed and patted dry
- •3 tablespoons extra virgin olive oil
- •1 large lemon (juiced, plus thin slices for garnish)
- •2 cloves garlic minced
- •1 tablespoon fresh oregano chopped
- •2 tablespoons fresh dill chopped
- •0.5 teaspoon sea salt
- •0.25 teaspoon freshly ground black pepper
Instructions
- 1
Preheat your oven to 400F (200C) and lightly oil a baking dish.
- 2
Pat the fish fillets completely dry with paper towels and season them lightly with salt and pepper.
- 3
In a small bowl, whisk together the extra virgin olive oil, lemon juice, minced garlic, chopped oregano, and chopped dill.
- 4
Lay out 4 to 5 grape leaves on a clean surface, overlapping them slightly to create a sheet large enough to wrap one fish fillet.
- 5
Place one fish fillet in the center of the grape leaves, drizzle with a spoonful of the herb and oil mixture, and fold the leaves tightly over the fish to create a neat parcel.
- 6
Place the wrapped fish parcels seam-side down in the prepared baking dish and top each with a thin lemon slice.
- 7
Drizzle any remaining oil and lemon mixture over the top of the parcels.
- 8
Cover the baking dish tightly with aluminum foil and bake for 20 minutes.
- 9
Remove the foil and bake for an additional 8 to 10 minutes, or until the fish is cooked through and flakes easily with a fork.
💡 Chef tips
- If using vacuum-packed preserved grape leaves, soak them in warm water for 10 minutes and rinse thoroughly to remove excess salt.
- You can assemble the parcels a few hours in advance, cover, and keep them in the refrigerator until ready to bake.
- Serve immediately with extra lemon wedges and a drizzle of fresh olive oil.
✅ How it should turn out
The finished fish is wonderfully moist, delicately flaky, and infused with the bright, citrusy, and subtly tart flavors of the grape leaves and herbs.