Sardines aux Feuilles de Vigne

You can usually depend on finding fresh sardines in markets during summer in the south of France. Luckily it is now far easier to buy them here too; they may be Portuguese – check whether they have been frozen. But given a supply of fresh vine leaves, pale green and tender (even those from a decorative wall vine work well) this is an unforgettably delicious way of cooking sardines or any other small oily fish. The flesh takes on a smoky, lemony flavour from the leaves and the fire. As you p