Grape Leaf Sea Bass Recipe

Prepare fish

Pat the sea bass fillets dry with paper towels. Season both sides with 1.5 tsp kosher salt and 1 tsp freshly ground black pepper. Rub 2 tbs olive oil evenly over the fillets and sprinkle the lemon zest over them. Let rest at room temperature for 10 minutes while you prepare the grape leaves and vinaigrette.

Prepare grape leaves

If you are using brined grape leaves, rinse them thoroughly under cold water to remove excess salt, then blanch in simmering water for 20–30 seconds to soften; drain and pat dry. If using fresh leaves, blanch for 10–15 seconds to make them pliable. Trim any thick stem portions so leaves lie flat.

Assemble wraps

Lay two grape leaves slightly overlapping with veins facing up to create a larger wrapper. Place one seasoned sea bass fillet near the base of the leaves. Fold the bottom of the leaves up over the fillet, fold in the sides, then roll tightly to enclose the fish completely. Repeat for remaining fillets (use 2 leaves per fillet).

Sear and finish

Heat a nonstick or heavy-bottomed skillet over medium-high heat. Add a thin film (about 1 tbs) of olive oil. When hot, place wrapped fillets seam-side down and sear for 2 minutes until grape leaves develop light golden spots. Carefully turn and sear the other side for 1–2 minutes. Transfer the skillet to a preheated 375°F (190°C) oven (or place fillets on a baking sheet) and roast for 6–8 minutes, until the internal temperature of the fish reaches 130–135°F (54–57°C) and flesh flakes easily. Remove from oven and let rest 3 minutes.

Prepare tomatoes

Core and halve the tomatoes, scoop out the seeds and excess pulp, then finely dice to yield about 1 cup. Place diced tomatoes in a medium bowl.

Add the finely minced shallot, the chopped parsley, and the oregano to the tomatoes. In a small bowl or jar combine 4 tbs extra-virgin olive oil, 1.5 tbs red wine vinegar, 1 tbs fresh lemon juice, 0.5 tsp honey, and 0.5 tsp Dijon mustard. Whisk or shake vigorously until emulsified.

Pour the dressing over the tomato mixture, season with 0.75 tsp salt and 0.5 tsp black pepper, and stir gently to combine. Taste and adjust acidity or seasoning as needed. Let the vinaigrette rest for 5–10 minutes at room temperature to allow flavors to marry.

Plate a small bed of microgreens or baby arugula (optional) in the center of each plate. Place a grape-leaf–wrapped sea bass fillet on top.

Spoon 2–3 tbs of the tomato vinaigrette over each fillet and a little around the plate. Drizzle 1/4 tbs (about 3/4 tsp) extra-virgin olive oil over the finished dish and garnish with a lemon wedge. Serve immediately.