Info
- Course: Main Course
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 2 Times
The World’s #1 Collection of Cookbook Recipes Online
New Recipes on Cookstr: Black Bean Feijoada Over Spicy Rice | Spice Route Chicken | Portobello “Pizza” Margherita | Fish in Foil with Zucchini Ribbons
Stuffed Sardines in Grape Leaves
Cookbook
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
Prep Time : 10 mins
Cooking Time : 25 mins
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.
Notes
Good with new potatoes and a crisp salad.
© 2008 Dorling Kindersley
Nutritional Information
Nutrients per serving
Nutritional information is based on 1/8 teaspoon added salt per serving.
821 kcal
120 % daily value
10 % daily value
5 % daily value
1358 mg
149 mg
77 g
6 g
1 g
19 g
426 mg
2442 mg
6 g
47 g
60 % daily value
