Stuffed Sardines in Grape Leaves

Recipe by: Victoria Blashford-Snell, Brigitte Hafner | from The Illustrated Kitchen Bible

Cookstr

Course: Main Course

Total Time: Under 1 Hour

Skill Level: Easy

Cost: Inexpensive

Photo by:

Fresh sardines are full of flavor, and this easy rice and herb stuffing soaks up the tasty juices from the fish

Yield: Makes 4 servings

INGREDIENTS

For the stuffing:

¼ cup Arborio rice
¼ cup pine nuts, lightly toasted
¼ cup dried currants
3 tbsp chopped parsley
1 tbsp chopped mint
1 tbsp chopped dill
Juice of ½ lemon
Salt
Pinch of cayenne pepper

For the fish:

12 whole sardines, cleaned
12 large bottled grape leaves, rinsed in cold water
2 tbsp olive oil
Lemon wedges, to serve

Directions

1. Cook the rice in a large saucepan of lightly salted boiling water for about 20 minutes, or until just tender. Drain, rinse under cold running water, and drain again.

2. Combine the rice, pine nuts, currants, parsley, mint, dill, and lemon juice. Season with salt and a pinch of cayenne pepper.

3. Divide the stuffing among the sardines, packing firmly into each cavity. Tightly overwrap each sardine with a vine leaf. Brush lightly with the olive oil.

4. Preheat a broiler or build a hot fire in an outdoor grill. Broil or grill the sardines, turning once, for 4-5 minutes, until the sardine flesh is opaque (open one to check). Transfer the fish to a platter. Serve hot, with the lemon wedges.