Sardines in Vine Leaves


  • 12 sardines
  • 24–36 vine leaves, depending on size
  • 2–3 tbsp mustard
  • salt
  • freshly ground black pepper
  • 6 tbsp olive oil


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, and bake in a preheated oven at 190°C / 375°F / Mark 5 for about 25 minutes. Serve hot, cold or, perhaps best of all, just tepid with slices of sweet onion and tomato.