ingredients
makes 12
12 packaged or fresh vine leaves
3 tablespoons olive oil
1 clove garlic, crushed
1 scallion, finely chopped
2 tablespoons pine nuts
3 tablespoons chopped fresh parsley
2 teaspoons finely grated lemon rind
3 tablespoons fresh white breadcrumbs
12 butterflied sardines
method
1. If using vine leaves in brine, soak in cold water for 30 minutes, drain and pat dry. For fresh leaves, place in a large heatproof bowl and cover with boiling water. Leave for 2 - 3 minutes, rinse with cold water, drain and pat dry. Preheat the oven to moderate 180°C (350°F).
2. Heat 1 tablespoon of the oil in a skillet and add the garlic, scallion and pine nuts. Cook, stirring, over medium heat, until the pine nuts just begin to brown. Combine in a bowl with the parsley, lemon rind and breadcrumbs. Season with salt and freshly ground black pepper.
3. Fill the sardines with the breadcrumb mixture and wrap each in a vine leaf. Place in a single layer in a well greased baking dish. Drizzle with the remaining olive oil and bake for 30 minutes. Serve at room temperature.
more information
You can prepare and wrap the sardines the day before and store, covered, in the refrigerator. Remove, drizzle with the oil and bake a few hours ahead of time.
