Sardines in Vine Leaves

Sardine in vine leaves is, rather than a home made dish, a dish that we usually eat in fish restaurants in Turkey. In my opinion, the most beautiful aspect of sardines in vine leaves is that, besides the most important feature of them being covered with vine leaves, the fish is also boneless. Since it is boneless, it can be eaten as a piece of meat, chicken or meatballs without having to sort it out.
It is one of my favorite fish dishes as it has the same feature in the baked hamsi recipe. I told you that the other thing I love about the sardine in vine leaf recipe is that it is wrapped in vine leaves. If the vine leaves you use are delicious, it adds an incredible flavor to the sardines.
Speaking of flavor, I would like to touch on the spice issue. Before I wrote the recipe, I took a look at the recipes on the internet and saw recipes for sardines in vine leaves using spices. I am not against the use of spices in fish. However, as I mentioned above, in this recipe, the vine leaves add a tremendous flavor to the recipe. So I don't think you need any extra spice.
Another ingredient that should be mentioned with spices is salt. If you are using pickled vine leaves, it is useful to make sure that the vine leaves have been soaked in water long enough and are free of salt. If you don't have enough time, you can make up for it by not adding extra salt to the fish.
Another ingredient that can be used in the recipe is olive oil. If you are cooking sardines in a pan instead of on the grill, you should add a small amount of olive oil to the pan. If you wish, you can add some olive oil along with salt to the sardines before grilling, but it doesn't make much sense to me as it drains during cooking. I add the oil that I will eat in the salad I make next to the sardines. I prefer to eat it raw in a healthier way. It's up to you though.
You can consume sardines in vine leaves hot, warm or cold. It works great in all three ways.
Enjoy the recipe...
Ingredients:
20 sardines (about 1 kg),
20 pickled vine leaves,
Salt to taste.
Check the recipe at
turkishstyleco...

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