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Mediterranean · Main
Braised Sardines in Grape Leaves
Fresh sardines wrapped in blanched grape leaves, baked snugly under a sauce of tomato, scallion, garlic, white wine, parsley and mint, so the fish stays whole, tender and lightly tangy.
- YieldServes 4
- Hands-on45 min
- Total1 h 5 min
- Difficulty
Ingredients
- 12 leavesbrine-preserved grape leaves
- 12medium sardines, gutted and scaled
- 2 tbspextra virgin olive oil, 1 tbsp for the sauce, 1 tbsp for the dish and final drizzle
- 3scallions, upper greens trimmed, finely chopped
- 2 clovesgarlic, minced
- 4medium ripe tomatoes, seeded and chopped
- 80 mldry white wine
- ¼ cupflat-leaf parsley, chopped
- ¼ cupfresh mint, chopped
- to tastefine sea salt
- to tasteblack pepper, freshly ground
- ½ tsppaprika
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