Ingredients

• 1/2 kg sardines
• Half vineleaf for each sardine
• 2 lemons
• 2 glasses of white wine
• Salt
• Pepper

Instructions

• Wash the sardines, scrape any scales and gut them. It is not necessary to remove the heads. Some people eat the heads of sardines and of other small fish.
• Wrap each fish with a vineleaf.
• Place the wrapped fish on a baking pan, the one fish close to the other.
• Season with salt and pepper the fish and sprinkle with the juice of one lemon.
• Then make a layer of lemon slices on top of the fish, using the second lemon and bake in moderate oven for 15 min.
• Remove sardines from the pan.
• Strain the remaining juice and pour it over the sardines.