Sardines wrapped with vineleaves


  1. 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.
  2. Wrap each fish with a vineleaf.
  3. Place the wrapped fish on a baking pan, the one fish close to the other.
  4. Season with salt and pepper the fish and sprinkle with the juice of one lemon.
  5. Then make a layer of lemon slices on top of the fish, using the second lemon and bake in moderate oven for 15 min.
  6. Remove sardines from the pan.
  7. Strain the remaining juice and pour it over the sardines.


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

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