Photo of Cod in Grape Leaves with Lemon, Olives and Dill by WW

Cod in Grape Leaves with Lemon, Olives and Dill

Points® value
Total Time
45 min
27 min
18 min
This dish is typically cooked in olive oil, often up to 1/2 cup! Here, lemon slices tucked into the grape leaf packets provide moisture and flavour without excess calories, and a little bit of oil finishes the dish.


Olive oil cooking spray

2 spray(s)


1 medium

Canned grape leaf(ves)

24 leaf/leaves

Uncooked Atlantic cod

16 oz, (4 x 4 oz pieces, 1 3/4 inch thick)

Kosher salt

½ tsp(s), divided

Black pepper

¼ tsp(s), freshly ground, divided

Fresh dill

½ cup(s), coarsely chopped

Small canned black ripe olives

5 tbsp(s), pitted, coarsely chopped

Olive oil

1 tsp(s), (reserved for drizzling over cooked fish)

Romaine lettuce

4 cup(s), torn hearts of romaine

Fresh dill

cup(s), coarsely chopped

Crumbled feta cheese

2 tbsp(s)

Fresh lemon juice

1½ tbsp(s)

Extra virgin olive oil

2 tsp(s)

Kosher salt

tsp(s), (or to taste)

Black pepper

1 pinch(es), freshly ground (or to taste)

Dried oregano

1 pinch(es), (or to taste)


  1. Preheat oven to 400ºF with rack in middle of oven. Coat a 9- X 13-inch baking dish with cooking spray.
  2. Cut lemon into 8 very thin slices; remove and discard seeds. Rinse and drain grape leaves.
  3. Overlap 6 grape leaves on a large cutting board to form a roughly 8 x 8-inch square (leaves should be damp but not dripping with water; don't leave gaps between leaves.)
  4. Place two lemon slices in center of each leaf square, slightly overlapping. Season a piece cod all over with heaping 1/8 tsp salt and generous pinch pepper; place on top of lemons. Sprinkle cod with 2 Tbsp dill and heaping Tbsp olives. Fold bottom of leaf square over fish and then fold in sides like an envelope to enclose fish; fold top of leaves over fish, forming a packet.
  5. Place wrapped fish in prepared baking dish, seam side down; repeat with remaining fish ingredients to make four packets. Bake fish until opaque and cooked through, 16-18 minutes for 1 3/4-inch-thick fillets.
  6. To make salad, while fish is cooking, toss romaine with feta and dill in a medium bowl; set aside. Combine lemon juice, oil, salt, pepper and oregano in cup; set aside.
  7. Invert cooked fish packets onto serving plates; open carefully (packets will be steamy!); drizzle each piece of fish with 1/4 tsp oil and lemon juice, and season to taste, if desired. (Grape leaves used in this recipe are not meant to be eaten). Toss salad with dressing; serve with fish.
  8. Serving size: 4 oz fish and 1 c salad


Have a medium-sized colander on hand to rinse the grape leaves, then set the colander in a large bowl to keep the leaves draining and maintain a dry work surface, while you prepare the packets. An olive pitter removes pits from the fruit in no time. If you don’t have one, one at a time, place olives on a cutting board and gently but firmly press with the flat side of a chefs knife; use your fingers to remove the pit. Glossy, purple-black kalamata olives are both meaty and flavorful; they add the perfect touch of richness and dimension to this mild dish. Authentic Greek feta cheese is typically made with deliciously tangy, sweet sheep’s milk. If you are buying your cheese from a cheese shop, ask for the least salty variety (and a taste!).