1/4 cup (2 fl oz/60 ml) Olive oil
2 tablespoons chopped fresh flat-leaf (Italian) Parsley or Fennel fronds
2 teaspoons chopped fresh Thyme or dried Oregano
Juice of 1 lemon
Salt and freshly ground Pepper
2 lb (1 kg) fresh large sardines, cleaned with heads left on, or 4 fish fillets such as sea bass, Cod or sole, about 6 oz (185 g) each
Bottled grape leaves, rinsed of brine and stems removed
1. In a large, shallow nonaluminum dish, whisk together the Olive oil, Parsley or Fennel, Thyme or Oregano, lemon juice and season to taste with Salt and pepper. Add the fish and turn to coat well. Let marinate at room temperature for about 1 hour.
2. Preheat a broiler (griller) or prepare a fire in a charcoal grill. Using 1 or 2 grape leaves per whole fish or fillet, wrap the leaves around the center, leaving exposed the head and tail of each fish or both ends of each fillet; secure the leaves with toothpicks, if needed.
3. Place the fish packets on a broiler pan or an oiled grill rack and broil or grill, turning once, until opaque throughout, 7-10 minutes per side for whole fish and 5-6 minutes per side for fish fillets.
4. Transfer to a warmed platter and serve hot with lemon wedges.