Halibut Roasted in Grape Leaves with Lemon Vinaigrette

1. 1

   Preheat the oven to 400.

2. 2

   Lightly oil a baking dish.

3. 3

   On a work surface, overlap 3 of the grape leaves, vein side up, to create a 7- to 8-inch round.

4. 4

   Repeat with the remaining grape leaves for a total of 4 rounds.

5. 5

   Drizzle 1 teaspoon of the olive oil into the center of each round; sprinkle 1 teaspoon of the thyme over all of the rounds.

6. 6

   Season with salt and white pepper.

7. 7

   Set the halibut on the seasoned oil and fold the grape leaves around the fish.

8. 8

   Arrange the fish packets, seam side down, in the baking dish.

9. 9

   Roast for about 20 minutes, or until the grape leaves are crisp and the fish is just cooked through.

10. 10

    Meanwhile, in a small bowl, whisk the lemon juice with the mustard and the remaining 1/4 cup of olive oil and 1 teaspoon of thyme.

11. 11

    Season the vinaigrette with salt and white pepper.

12. 12

    Transfer the fish packets to a platter.

13. 13

    Carefully peel back the grape leaves.

14. 14

    Spoon the vinaigrette over the fish and serve hot or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.