Vine Leaf-Wrapped Fish With Tomato Salsa - cooking recipe

Ingredients

16 large fresh grapevine leaves
4 None firm white fish steaks (4-5 oz each)
None None FOR THE TOMATO SALSA
1 medium red pepper, quartered and seeded
4 medium tomatoes, coarsely chopped
1 cup loosely packed fresh flat-leaf parsley leaves
1/4 cup coarsely chopped fresh chives
1 tbsp drained baby capers, rinsed
2 tbsp lemon juice

Preparation

Trim vine leaves. Bring a medium saucepan of water to a boil. Using metal tongs, dip leaves, into the water one at a time. Rinse immediately under cold water; drain on paper towels.
Overlap 4 vine leaves slightly to form a rectangle large enough to enclose each piece of fish; fold leaves around fish. Place parcels in large parchment paper-lined steamer; cook, over large saucepan of simmering water, for 15 mins.
Meanwhile, for the salsa, roast peppers under hot broiler, skin-side up, until skin blisters and blackens. Cover in plastic wrap for 5 mins; peel then chop pepper coarsely. Combine pepper with tomatoes, herbs, capers and lemon juice in a medium bowl.
Place fish parcels on serving plates; pull back vine leaves to uncover fish. Top with salsa.