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1
Preheat oven to 375 degrees.
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2
Blanch grape leaves in boiling water with half the lemon juice.
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3
Remove and drain.
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4
Place the couscous in a bowl, and pour 1 cup boiling water over it.
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5
Set aside, covered, for about 5 minutes.
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6
Stir the grains, breaking up any lumps with your fingers.
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7
Meanwhile, char the peppers over a barbecue grill or under a broiler.
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8
When they are warm enough to handle, run under cold water, and remove the blackened skin with a paring knife.
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9
Halve, and scrape out seeds.
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10
Cut each pepper half into 2 large triangles.
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11
Heat 1 tablespoon olive oil and garlic in a saute pan over medium flame.
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12
Place the peppers, skin side down, in the pan, and cook gently for 15 minutes, or until tender.
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13
Add to the couscous bowl the lemon zest, cilantro, mint, parsley, scallions, orange zest, 1 tablespoon olive oil and salt to taste.
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14
Arrange the grape leaves, vein side up, in 1 layer, overlapping slightly to form a single sheet large enough to encase the fish.
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15
Spoon the couscous down the center of the grape leaves.
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16
Salt and pepper the fillet.
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17
Lay the fillet, skin side up, over the couscous.
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18
Gently encase the fillet and couscous with the grape leaves.
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19
Brush 2 tablespoons of olive oil over a roasting pan large enough to hold the fish.
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20
Gently turn fish over, and place in the pan.
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21
Pour the wine over the fish, and add the 2 bay leaves to the pan.
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22
Cover with foil.
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23
Cook for 15 minutes, and baste under the foil with pan liquids.
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24
Remove foil, and cook another 10 minutes.
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25
While fish is baking, make vinaigrette by combining in a bowl the shallots, olives, vinegar, rosemary, orange juice and remaining lemon juice.
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26
Whisk in 1/2 cup olive oil.
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27
Season to taste.
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28
Remove fish to a platter.
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29
Let rest for 5 minutes.
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30
To serve, cut 8 portions crosswise with a sharp knife.
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31
Arrange each portion in the center of a plate.
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32
Garnish with pepper triangles.
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33
Spoon vinaigrette over, and crumble some feta cheese over the top.
