Barbecued vine-leaf-wrapped sardines with garlic potatoes

Preserved grape leaves are available from some delicatessens and Middle Eastern food shops; they must be rinsed well and dried before using.
barbecued vine-leaf-wrapped sardines



1.Rinse cavities of sardines, pat dry. Season cavities; top each sardine with a lemon slice and a bay leaf. Wrap each sardine tightly in a grape leaf to enclose lemon and bay leaf, leaving heads and tails exposed. Brush sardines with oil.
2.Make garlic and lemon potatoes. Heat oil in large frying pan; cook potatoes, turning, about 15 minutes until starting to soften and brown. Remove rind from whole lemon using a zester, add to potatoes with garlic; cook, stirring, until potatoes and garlic are cooked through. Season to taste.
3.Meanwhile, cook sardines on heated oiled grill plate (or grill or barbecue or grill pan), until cooked through.
4.Serve sardines with potatoes and lemon wedges.

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