Moroccan-Style Stuffed Sardines

Preparation info
  • Serves


    • Difficulty


Appears in
The Cook's Book of Everything

By Lulu Grimes

Published 2009

  • About


  • 16 large fresh sardines
  • 16 large fresh or preserved vine leaves
  • lemon wedges, to serve
  • Greek-style yoghurt,


  1. Butterfly the sardines. To butterfly a sardine, cut off the head, slit open the belly with a sharp knife and remove the guts. Open out the stomach gently and place each down on its opened stomach — press lightly but firmly to open it out. Turn the fish over the other way and gently pull out the backbone. Cut the bone off at the tail end, leaving the tail