Healthy, simple and flavorful

INGREDIENTS

Fish Fillets – preferably from a white fish like cod, haddock, pollock, sole, etc.
Peloponnese Grape Leaves, rinsed & patted dry
Salt, pepper, extra virgin olive oil
Optional: Diced tomatoes, chopped Peloponnese Kalamata Olives Halved, garlic, onion, dill or lemon slices

PREPARATION

Preheat oven to 450 degrees.
Lay one grape leaf on your work surface, stem-side up. It should be about 1 inch shorter than the length of the fish fillet. If it is too small, use two leaves placed one next to the other and
slightly overlapping.
Place one fillet on top of the leaf and season with salt and pepper. If desired, add diced tomatoes, chopped Kalamata olives, garlic, onion, dill or lemon slices. Drizzle with extra virgin olive oil.
Cover the fish with another leaf (or two leaves, depending on size) and tuck in the edges to make a neat package. Secure with wooden toothpick if needed.
Repeat with other fish fillets and grape leaves.
Place the packages onto a baking tray and bake until done. Fish is cooked when the flesh is opaque. *Thin fillets like sole, should take approximately 8-10 minutes, medium-thick fillets 12-15 minutes, and thick fillets (cod, halibut) 15-20 minutes. Note: these cooking times are general guidelines, and actual times will vary depending on the size of the fish and the strength of the oven.
When done, drizzle with a bit more extra virgin olive oil and freshly squeezed lemon juice. Serve immediately – great with a big green salad and rice pilaf.