Impress your guests with this delicate and elegant dish.
1 lb fresh sardines, cleaned and deboned.
Peloponnese Grape Leaves, rinsed & patted dry
Salt, pepper, extra virgin olive oil
¼ cup freshly squeezed lemon juice
½ cup extra virgin olive oil
1–2 teaspoons dried oregano
Salt, pepper to taste
Optional: chopped flat-leaf parsley
Place sardines in a glass or metal bowl. Season with salt, pepper and extra virgin olive oil, and gently mix to coat well.
Wrap each sardine in a grape leaf as follows: Place grape leaf stem-side up on work surface and put the sardine on the leaf near the bottom (stem end). Fold the left and right sides of the leaf over the fish and then roll the fish up from bottom to top, to make a neat little package. Note: if the grape leaves are too small to completely enclose the sardine, use two leaves placed next to each other and slightly overlapping.
Broil or grill the sardine packages for 5-10 minutes, depending on size.
While the sardines are cooking, make the Ladolemono dressing. Whisk together the lemon juice, salt, pepper and oregano. Add the olive oil in a slow stream, whisking continuously until the dressing becomes thick and homogeneous. Add chopped parsley if desired. You can also use a blender to make the dressing.
Remove the sardine packages from the grill and serve immediately drizzled with the dressing. Great with a Greek Salad and crusty bread.