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BAKED BLUEFISH IN GRAPE LEAVES

Makes 4 servings.

• 12 grape leaves
• boiling water
• 4 8 oz. 3/4" thick bluefish or swordfish fillets
• 4 small garlic cloves, halved
• 4 tsp. olive oil
• 4 Tbsp. fresh breadcrumbs
• 4 Tbsp. freshly grated Parmesan cheese
• 2 tsp. minced fresh mint
• herb mix
• freshly ground white pepper

Preheat oven to 375 °.

Place grape leaves in medium bowl. Cover with boiling water and soak 5 minutes. Drain and rinse well.

Rub each fillet with 1 garlic clove and brush with oil. Sprinkle top of each with 1 Tbsp. breadcrumbs, 1 Tbsp. cheese, 1/2 tsp. mint, herbs and pepper.

Overlap 2 grape leaves on work surface, rib side up. Center one fillet on top, seasoned side down. Top with one grape leaf, rib side down; fold in sides of lower leaves to enclose fish. Brush with oil and wrap in foil. Transfer to baking sheet. Repeat with remaining fillets and grape leaves.

Bake 20 minutes. Remove foil and serve fish immediately.

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