Vine Leaf-Wrapped Fish With Tomato Salsa

1. 1

   Trim vine leaves. Bring a medium saucepan of water to a boil. Using metal tongs, dip leaves, into the water one at a time. Rinse immediately under cold water; drain on paper towels.

2. 2

   Overlap 4 vine leaves slightly to form a rectangle large enough to enclose each piece of fish; fold leaves around fish. Place parcels in large parchment paper-lined steamer; cook, over large saucepan of simmering water, for 15 mins.

3. 3

   Meanwhile, for the salsa, roast peppers under hot broiler, skin-side up, until skin blisters and blackens. Cover in plastic wrap for 5 mins; peel then chop pepper coarsely. Combine pepper with tomatoes, herbs, capers and lemon juice in a medium bowl.

4. 4

   Place fish parcels on serving plates; pull back vine leaves to uncover fish. Top with salsa.

* Per serving · 4 servings · Values may vary.

No additional tips available.