Sardines in vine leaves

April 8, 2009

It’s been a great summer for the ornamental grape vine and there were still a lot of tender leaves when I went out searching for some to make today’s dish.

I love fresh sardines, particularly if the fishmonger has topped, tailed, gutted and de-boned them.

Don’t worry if you can’t get sardines as any small whole fish like garfish or herrings will do just as well – or even small fish fillets, particularly oily fish varieties

If you are using fresh vine leaves,  bring a large pot of water to the boil and then throw in the washed leaves and blanch them for about a minute so they become soft and pliable. Or you can buy canned vine leaves.

This recipe will make a great tapa for six or a light luncheon dish for three or four.

Sardines in vine leaves

12 fresh sardines, butterflied
juice of 1 large lemon
1/4 cup good olive oil
salt flakes
freshly milled pepper
1/3 cup chopped flat leaf parsley
12-24 vine leaves depending on size
basil

Remove the heads, tails, gut and bones from the sardines if necessary and open them out butterfly style. Place skin side down on a large plate and pour over the lemon juice and oil. Season well with salt and pepper and sprinkle on the parsley.

Dry the vine leaves on a kitchen towel. Fold each sardine in half lengthwise, place on a leaf and roll up. Put in an ovenproof dish and sprinkle on any juice and oil remaining on the plate. Tear a few basil leaves and place on the fish then cover with any remaining vine leaves, or with foil.

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