Sole Wrapped in Grape Leaves
Delight your taste buds with the delicate flavors of Sole Wrapped in Grape Leaves, a Mediterranean-inspired dish that combines tender fish with earthy grape leaves and zesty citrus. This elegant recipe features sole fillets marinated in a fragrant blend of olive oil, lemon juice, garlic, and fresh dill, then wrapped snugly in grape leaves to create perfectly portioned parcels. A quick sear imparts a hint of smokiness, while gentle steaming ensures the fish remains moist and flaky. Finished with a drizzle of marinade and garnished with fresh dill and lemon wedges, this healthy and gluten-free meal is ideal for dinner parties or weeknight indulgence. Easy to prepare in under 40 minutes, this recipe offers stunning presentation paired with bright, vibrant flavors. Perfect for fans of Mediterranean cuisine!
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Recipe Information
Ingredients
- 4 pieces sole fillets
- 8 pieces grape leaves (jarred or fresh)
- 2 tablespoons olive oil
- 3 tablespoons lemon juice
- 2 cloves garlic cloves (minced)
- 2 tablespoons fresh dill (chopped)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup vegetable stock or water
- 1 whole lemon wedges (for garnish)
Instructions
If using jarred grape leaves, rinse them under cold water to remove excess brine. If using fresh leaves, blanch them in boiling water for 1-2 minutes to soften. Pat dry with paper towels.
In a small bowl, mix together the olive oil, lemon juice, minced garlic, chopped dill, salt, and black pepper to form a marinade.
Lightly brush both sides of each sole fillet with the marinade, reserving some for later.
Place two grape leaves on a clean work surface, slightly overlapping to create a larger surface area.
Lay one sole fillet on top of the grape leaves and fold the edges of the leaves around the fillet to create a secure package. Repeat with the remaining fillets.
Heat a large skillet over medium heat and add a drizzle of olive oil. Once hot, arrange the wrapped fillets seam-side down in the skillet.
Cook for 2-3 minutes on each side to gently sear the grape leaves.
Pour the vegetable stock or water into the skillet, cover, and reduce the heat to low. Steam the fillets for an additional 8-10 minutes, or until the fish is opaque and flakes easily with a fork.
Carefully transfer the wrapped fillets to a serving platter. Drizzle any remaining marinade over the top.
Garnish with fresh dill and lemon wedges. Serve warm and enjoy!
Nutrition Facts
Calories |
579 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.0 g | 45% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 180 mg | 60% | |
| Sodium | 3247 mg | 141% | |
| Total Carbohydrate | 8.7 g | 3% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 1.2 g | ||
| Protein | 59.2 g | 118% | |
| Vitamin D | 10.0 mcg | 50% | |
| Calcium | 250 mg | 19% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 1476 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
