Sardines with Pickled Grape Leaves
Fresh sardines wrapped in pickled grape leaves, seasoned and grilled to a golden finish – a delightful seafood dish from the Mediterranean. Try this and more recipes from Spoonsparrow!
Ingredients
- 16 large pickled grape leaves
- 16 fresh sardines (about 1.2 kg, cleaned and gutted)
- Salt
- black pepper (freshly ground)
- 1 Shallot
- 0.5 tsp cumin (ground)
- 6 tbsp Olive oil
- Lemon juice
- 1 lemon
Instructions
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1.
Separate the grape leaves from each other, remove stem ends and soak in cold water for about 10 minutes, then rinse, drain and pat dry.
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2.
Peel the shallot and finely mince it.
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3.
Wash the sardines, pat them dry, season with salt and pepper, sprinkle inside with shallots and cumin. Arrange the fish side by side in a shallow dish.
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4.
Whisk together olive oil, lemon juice, salt and pepper and drizzle over the fish. Cover and refrigerate for 30 minutes.
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5.
Preheat the grill.
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6.
Lay grape leaves on a flat surface with the glossy side down, spread a little of the marination on them, place the sardines on top and carefully roll up. Place the rolls seam‑side down on the grill and cook for about 8 minutes, turning several times and brushing with more marination. Open the parcels before serving and garnish with lemon wedges.
