Grape Leaf-Wrapped Lemon Cod

I hate coming up with names for recipes I invent.  But, well, that's what this is.

I'm trying to tidy up the chest freezer by eating things that were a good idea when I bought them.  I picked up the cod on sale at a time I was feeling guilty about not eating enough fish.  Freezer-pack fish portions take up much more space than they have the right to, so they went on the list.  I still have that jar of grape leaves in the fridge to deal with, and several lemons on the tree past ripe.  That and a few herbs and seasonings made an easy dinner.

I'm going to stop buying frozen fish.  They're all water.  I forgot that until I took off the foil and they were drowning in way more juice than I expected.  I wouldn't have covered them at all if I had realized that.  It was a disappointment with the scallops, and equally so here.

*4 portions cod fillets
1 Tb olive oil
*12-ish grape leaves
*1 lemon, thinly sliced
salt and white pepper
dried dill and tarragon

1.  Gently grease a roasting pan with the olive oil.  Preheat oven to 375º.  Rinse the grape leaves well and trim off any stems.

2.  Lay out two grape leaves on a work surface.  Lay a portion in the middle.  Sprinkle with salt, white pepper, dill, and tarragon.  Top with a couple of lemon slices.  Place another leaf on top and fold into a package.

3.  Transfer portions to the baking dish.  Cover with foil and bake until 155º, about half an hour.  Mine took quite a bit longer because they were still pretty much frozen, even after a day and a half in the fridge.  Another reason to transition to fresh fish.  Remove foil and bake another five minutes to crisp up the leaves a bit.  Serve hot.

Difficulty rating  π