Ingredients:

• 50 sardines
• 50 fresh wine leaves

to marinade:

• salt
• 2 lemon juice
• 1 tea spoon white pepper grains
• 1 cup olive oil

Remove the backbones of the fish but keep the heads and the tails. Scrap the scails and wash them. Mix the marinade ingredients in a bowl. Drain the fish thoroughly and put them in a large bowl, spread the marinade on them and leave. Cut the stems of the vine -leaves and soak in hot wates and then in cold water if the leaves are fresh. If they are pickeled keep in warm water for some time to remove the salt.

Put the shiny sides of vine leaves on a clean surface.

Place one sardine on the steam of each leaf. Roll up the leaves and place on a baking tray with stem-side up. The heads and tails of the sardines should not be rolled in the leaves. 

Brush the leaves with oil.

Grill stuffed leaves on both sides over medium heat or charcoal about 15 minutes. Garnish with lemon slices. Open vine leaves and sprinkle fish with lemon juice when eating. Serve hot as a main course with a salad.

Source:http://cookbook.turizm.net/cookbook/default.asp