Made by wrapping cleaned sardines in vine leaves and grilling them, this Aegean-style sarma cooks in the fish's own oil rather than a rice or meat filling. The vine leaf both protects the sardines and adds a faintly tangy aroma.
Rub the cleaned sardines with lemon juice, olive oil, thyme and salt, and marinate for 15 minutes.
Wrap each sardine tightly in a vine leaf and fold the ends inward.
Grill the wrapped sardines, turning to cook each side for 5 minutes; as the leaf lightly chars, the fish inside steams through.
Make sure the leaves stay moist before putting them on the grill — dry leaves can catch fire quickly. Allergens: contains fish.
If you can't find fresh vine leaves, soak brined ones in warm water for 10 minutes before using to remove the excess salt.
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