Halibut Roasted in Grape Leaves with Lemon Vinaigrette
12 rinsed grape leaves
chopped fresh thyme
4 - 6 oz skinless halibut fillets
3 T lemon juice
1 t mustard
1/4 cup of olive oil
1 t chopped fresh thyme
Overlap grape leaves in groups of 3, vein side up; sprinkle with olive oil, thyme, salt and pepper. Top each with a halibut fillet; roll into a packet. Place, seam side down, in an oiled baking dish. Roast 20 minutes at 400° until grape leaves are crisp and the fish is just cooked through.
Meanwhile, in a small bowl, whisk together lemon juice, mustard, olive oil, 1 t thyme, salt and pepper. Peel back grape leaves; serve hot or at room temperature drizzled with vinaigrette.