I’m always inspired in the kitchen when I find use for an ingredient that I’ve used for years and years the same way and come up with an entirely new way of cooking with it! This recipe is with one of those ingredients.
So what is this oh so inspiring ingredient you ask? Well, I’ll tell you… don’t be so pushy!!! (a little forced humor for ya)
Grape leaves! Grape leaves are the inspiration behind this recipe! When you think of them, your initial thought might be, oh dolmas! Or stuffed grape leaves as they’re commonly called. Yes, it’s one of my absolute all time favorite recipes! But today I did something a little different! I took the same concept of using the leaves as a “shell” to hold what’s inside and keep it moist, delicious and infuse it with the mild salty flavor of the grape leaves themselves.
White Fish Wrapped In Grape Leaves
1 Whole Fish ; Trout, Branzino, White Fish
1 Small Jar of Grape Leaves
½ Lemon Sliced
½ Juice of a Lemon
A few Sprigs of Fresh Dill
1 Tablespoon Old Bay Seasoning
A drizzle of Olive Oil
Have your fish monger clean and de-bone your fish. You may remove the head and tail if you prefer. Lay a single layer of grape leaves in a casserole dish or pyrex pan; spray inside with non-stick spray. Place your fish in the center of the leaves.
Sprinkle the inside and outside with the Old Bay Seasoning. Layer the sliced lemon inside of the fish and follow with the Dill. Begin to fold all the sides of the grape leaves up over onto the fish. Squeeze the other half of the lemon on top of the fish and drizzle with a bit of Olive Oil. Cook in your oven on 425 degrees for 20-30 minutes, depending on the thickness of your fish.
Remove from the oven, discarding the leaves. Enjoy.
I served mine tonight with some lentils that were cooked in some sautéed onions and a pat of butter.
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