Grape leaves: If fresh, pre-boil for 30 seconds to soften. If in brine, wash well to remove as much salt taste as possible.
Lay out a grape leaf (thick veins facing you); trim stem; place 1 sardine on top. Make a mixture of chopped tomato, garlic, salt/pepper and stuff each sardine with a teaspoon or so of the mix. Wrap a grape leaf around each fish leaving the head and tail slightly showing; place in a nice oven pan that can go straight to the table for serving. (I use an oval clay dish that displays the fish very nicely.) Add any remaining tomato mixture to the top of the fish; drizzle olive oil over top. Bake at 375 degrees for 25 minutes or until leaves begin to brown and the pan is sizzling.
Serve with lemon wedges on the side.
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|Serving Size: 1 Serving (319g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 255 (49%)|
|Amt Per Serving||% DV|
|Total Fat 28.4g||38 %|
|Saturated Fat 3.8g||19 %|
|Monounsaturated Fat 10g|
|Polyunsanturated Fat 12.2g|
|Cholesterol 322.1mg||99 %|
|Sodium 1189.9mg||41 %|
|Potassium 1125.6mg||30 %|
|Total Carbohydrate 7.6g||2 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 3.8g|
|Protein 58g||83 %|
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Calories per serving: 525
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