Sardines Wrapped in Vine Leaves

Name: Sardines Wrapped in Vine Leaves
Yield: Serves 6 as an entrée
Cuisine: Australian
Ingredients: 12 small Australian sardines, butterflied, skin on and fins trimmed off; 12 preserved vine leaves, soaked in water for 1 hour; 2 tablespoons finely chopped mint; 2 cloves garlic, finely chopped; 12 preserved vine leaves, soaked in water for 1 hour; 2 tablespoons finely chopped flat-leaf parsley; 1 tablespoon strained lemon juice; extra virgin olive oil, for drizzling; 2 tablespoons finely chopped pine nuts; 2 tablespoons currants; pomegranate molasses, for serving; pomegranate seeds, for serving; garfish; very small red mullet; garfish; very small red mullet

Preparation info

Serves
6
as an entrée

Difficulty
Easy

Appears in

Sydney Seafood School Cookbook

By Roberta Muir

Published 2012

About

Ingredients

12 small Australian sardines, butterflied, skin on and fins trimmed off
12 preserved vine leaves, soaked in water for 1 hour

Oceania
Australia
Sydney
Fish course
Pescatarian
Gluten-free

Method

Preheat a barbecue or char-grill pan over high heat. Check the fish for any remaining scales. Pat the vine leaves dry and spread out on a work surface, shiny-side down. Combine the parsley, mint, garlic, pine nuts, currants and lemon juice. Place a small spoonful in the centre of each