Sardines in Vine Leaves

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Cookbook

The Times Cookbook

By Frances Bissell

Published 1995

  • About


  • 12 sardines
  • 24–36 vine leaves, depending on size
  • 2–3 tbsp mustard


Make sure all the scales have been removed from the sardines. Blanch the vine leaves in boiling water for 2 minutes, refresh them under cold running water, drain and pat them dry. Spread a little mustard on each sardine and season lightly. Wrap each sardine in vine leaves, and arrange them in a single layer in a lightly oiled ovenproof dish. Sprinkle the rest of the olive oil over the parcels,