Lemon-Pepper Stuffed Grape Leaf Plate

Method

1. Gather and prep everything first: olive oil, lemon, garlic and set within reach of the stove.
2. Warm a splash of olive oil in a heavy pan over medium heat, then add the fennel bulb and cook until soft and fragrant, about 4 to 5 minutes.
3. Turn the heat up, add the stuffed grape leaf, and cook until deeply browned and aromatic.
4. Fold in the black pepper and season generously; give everything a minute to come together.
5. Off the heat, brighten it up with toasted nuts and a final crack of pepper.
6. Plate it up while hot and pass extra at the table.