Sardines in grape leaves with green olive pesto
8 servings
15 minutes
Sardines in grape leaves with green olive pesto is an exquisite dish of Greek cuisine, combining the freshness of the sea and the aroma of the Mediterranean. The origins of this recipe trace back to the traditions of island settlements where grape leaves were used to impart tenderness and a light herbal note to fish. Sardines wrapped in grape leaves are grilled, preserving their juiciness and rich flavor, while the spicy green olive pesto adds extra depth to the dish. Wasabi adds a subtle heat, balancing the richness of the ingredients. This dish is perfect for a light summer dinner or an appetizer that can be served with a glass of white wine.
1
Blend all the ingredients for the pesto: green olives, garlic, cilantro, 400 ml of olive oil, wasabi powder, salt, and pepper - but do not blend too long.
- Olive: 400 g
- Garlic: 2 cloves
- Coriander: 3 bunchs
- Extra virgin olive oil: 400 ml
- Wasabi powder: to taste
- Salt: to taste
- Ground black pepper: to taste
2
Tightly wrap each sardine in a grape leaf, carefully leaving the tail outside.
- Sardine fillet: 600 g
- Grape leaves: 200 g
3
Salt and pepper, brush the grape leaves with olive oil, and grill for 2 minutes on each side.
- Salt: to taste
- Ground black pepper: to taste
- Extra virgin olive oil: 400 ml
4
Serve with green olive pesto.
- Olive: 400 g