Quick & Easy

Vine leaf-wrapped fish with tomato salsa

vine leaf-wrapped fish with tomato salsa


Vine leaf-wrapped fish
Tomato salsa


Vine leaf-wrapped fish with tomato salsa

1.Trim vine leaves. Bring a medium saucepan of water to the boil; using metal tongs, dip leaves, into the water one at a time. Rinse immediately under cold water; drain on absorbent paper.
2.Overlap four vine leaves slightly to form a rectangle large enough to enclose each piece of fish; fold leaves around fish. Place parcels in large baking-paper-lined steamer; cook, over large saucepan of simmering water, about 15 minutes.
3.Meanwhile, make tomato salsa.
4.Place fish parcels on serving plates; pull back vine leaves to uncover fish, top with salsa.

Tomato salsa

5.Quarter capsicum; discard seeds and membranes. Roast capsicum under hot grill, skin-side up, until skin blisters and blackens. Cover capsicum for 5 minutes; peel then chop capsicum coarsely. In a medium bowl, combine capsicum with remaining ingredients.

If you are unable to buy fresh grapevine leaves, buy those that come vacuum-packed in brine. Be sure to rinse them under cold water and dry with absorbent paper before using.


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