Pixicook
LoginGet Started
    HomeRecipesMediterraneanCod in Grape Leaves with Labneh Tzatziki & Grapes
    recipe image

    Cod in Grape Leaves with Labneh Tzatziki & Grapes

    clock-icon40 minutes
    author-image
    Author
    Pixicook editorial team

    A savory and delightful dish of cod wrapped in grape leaves, served with a tangy labneh tzatziki and fresh grapes.

    Ingredients for Cod in Grape Leaves with Labneh Tzatziki & Grapes

    units in
    USchevron
    units in
    USchevron
    serves
    4 peoplechevron
    serves
    4 peoplechevron

    Cod fillets, Fresh

    0 lb

    Substitute chevron-down

    Grape Leaves, Preserved

    0 oz

    Substitute chevron-down

    Labneh, Strained yogurt

    0 oz

    Substitute chevron-down

    Dill, Fresh, chopped

    bunch

    Substitute chevron-down

    Mint, Fresh, chopped

    bunch

    Substitute chevron-down

    Flat Leaf Parsley, Fresh, chopped

    bunch

    Substitute chevron-down

    Grapes, Fresh

    0 oz

    Substitute chevron-down

    How to Make Cod in Grape Leaves with Labneh Tzatziki & Grapes

    1. Preheat Oven and Prepare Grape Leaves

    Preheat your oven. Lay out the grape leaves on a clean surface and place a cod fillet on each leaf. Wrap the cod with the grape leaves and place each parcel into a baking dish.

    2. Bake Cod in Grape Leaves

    Bake the cod in the preheated oven until the grape leaves are crispy and the cod is cooked through and flakes easily with a fork.

    3. Serve with Labneh Tzatziki and Grapes

    Serve the baked cod parcels with a generous dollop of labneh tzatziki and a handful of fresh grapes on the side.

    Comments (0)

    Add your comment...

    Explore More Mediterranean recipes

    Explore More Collections

    Cucumber Salad with Garlic ginger and soy

    Easy Salad

    Caramelized Skillet Shrimp with Optional Citrus or Chipotle Glaze

    Quick Easy Shrimp Saute

    Crispy Skin Chicken Thigh with Garlic-Caper Pan Sauce

    Quick Chicken

    One-Pot Orzo with Snap Peas, Asparagus, and Basil

    Easter Brunch