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1
Preheat the oven to 375F.
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2
Place the couscous in a large bowl and pour 1/2 cup boiling water over it.
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3
Cover and set aside for about 5 minutes.
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4
Then stir the grains, breaking up any lumps with your fingers.
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5
Char the peppers (see roasting peppers, p. 122) and peel, seed, and cut them into large triangles.
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6
Set them aside for garnish, and finely chop any scrap pieces that are left.
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7
Add the scraps to the couscous with the lemon and orange zest, cilantro, mint, parsley, scallions, garlic, and olive oil.
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8
Season to taste with salt and pepper.
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9
Blanch 8 grape leaves in simmering water for about 3 minutes.
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10
Remove and drain.
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11
Cut off the stem ends.
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12
Season the fish with salt and pepper.
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13
Place two overlapping grape leaves (dull sides facing up), in front of you, and top with a few spoons of couscous mixture.
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14
Center the fillet bottom-side up on the couscous, then fold first the sides, then the top and bottom of the grape leaves over the fish to enclose it like a package.
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15
Place the package seam-side down in a roasting pan with a lid.
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16
Repeat with remaining fillets, brush each wrapped fish with olive oil, and pour wine and 1/2 cup water over the fish.
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17
Add the bay leaf, cover, and bake 15-17 minutes, basting from time to time.
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18
While the fish is baking, place the reserved lemon and orange juice in a small saucepan with the vinegar.
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19
Bring to a boil and cook until reduced to 3 tablespoons of liquid.
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20
Pour into a small bowl and whisk in the 1/3 cup olive oil, shallots, and olives, and season to taste.
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21
Place the fish on a platter or individual plates.
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22
Sauce with the vinaigrette, and garnish with the red pepper triangles, rosemary, and feta cheese.
