Broiled Red Mullet Wrapped in Grape Leaves

• 6 small red mullet, each weighing about 8 ounces
• 12 grape leaves
• Extra-virgin olive oil
• Salt
• 1 1/2 lemons, cut in wedges

1. Ask the fishmonger to clean and scale the fish and to keep the heads on and give you the livers (they are a delicacy you can saute and eat while youre cooking).
2. Place 2 grape leaves shiny side down on a plate so that together they are large enough to wrap up a fish.
3. Brush with oil.
4. Place a fish across the leaves, and sprinkle lightly with salt.
5. Roll up into a parcel, folding down the top leaf so that the head sticks out.
6. Repeat with the remaining fish and leaves.
7. Cook on a barbecue or under the broiler for about 45 minutes on each side.
8. Serve with lemon wedges.
9. Stuff the cavities with 4 crushed garlic cloves mixed with 1/4 cup chopped flat-leaf parsley.
10. Sardines can be used instead of red mullet.

red mullet, grape, extravirgin olive oil, salt, lemons

Taken from www.epicurious.com/recipes/food/views/broiled-red-mullet-wrapped-in-grape-leaves-373331 (may not work)