Vine Leaf-Wrapped Fish With Tomato Salsa

• 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

1. 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.
2. 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.
3. 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.
4. Place fish parcels on serving plates; pull back vine leaves to uncover fish. Top with salsa.

fresh grapevine leaves, firm white fish, tomato salsa, red pepper, tomatoes, parsley, fresh chives, baby capers, lemon juice

Taken from recipes-plus.com/api/v2.0/recipes/35939 (may not work)