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Sardines in Vine Leaves Recipe

Sardines in Vine Leaves Recipe - 4 servings


8-16 vine leaves in brine, drained

2 spring onions

6 tablespoons olive oil

2 tablespoons lime juice

2 tablespoons freshly chopped oregano

1 teaspoon mustard powder

Salt and freshly ground black pepper

8 sardines, cleaned

8 bay leaves

8 sprigs of fresh dill


To garnish:

Lime wedges

Sprigs of fresh dill


To serve:

Olive salad

Crusty bread


Preheat the grill and line the grill rack with tinfoil just before cooking. Cut 8 pieces of string about 25.5cm long, and leave to soak in cold water for about 10 minutes. Cover the vine leaves in almost boiling water. Leave for 20 minutes, then drain and rinse thoroughly. Pat the vine leaves dry with absorbent kitchen paper. Trim the spring onions and finely chop, then place into a small bowl. With a balloon whisk beat in the olive oil, lime juice, oregano, mustard powder and season to taste with salt and pepper. Cover with clingfilm and leave in the refrigerator, until required. Stir the mixture before using. Prepare the sardines, by making two slashes on both sides of each fish and brush with a little of the lime juice mixture. Place a bay leaf and a dill sprig inside each sardine cavity and wrap with 1-2 vine leaves, depending on size. Brush with the lime mixture and tie the vine leaves in place with string. Grill the fish for 4-5 minutes on each side under a medium heat, brushing with a little more of the lime mixture if necessary. Leave the fish to rest, unwrap and discard the vine leaves. Garnish with lime wedges and sprigs of fresh dill and serve with the remaining lime mixture, olive salad and crusty bread.

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