Barbecued sardines in vine leaves

Barbecued sardines in vine leaves


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In your quest for healthy foods, don't overlook the humble sardine, a rich source of protein, calcium (from the bones) and omega-3 fatty acids.

Janet Mitchell

Serves: 4 

  • 2 tablespoons finely chopped fresh coriander
  • 2 tablespoons finely chopped fresh mint
  • 2 cloves garlic, finely chopped
  • 2 tablespoons finely chopped pine nuts
  • 1 tablespoon lemon juice
  • 16 fresh sardines (about 650g), cleaned, with heads and backbones removed
  • 16 fresh or preserved vine leaves, blanched or rinsed
  • 2 tablespoons olive oil
  • 2 lemons, cut into 8 wedges each

Preparation:30min  ›  Cook:2min  ›  Ready in:32min 

  1. Preheat the barbecue or griller. Combine the coriander, mint, garlic, pine nuts and lemon juice in a small bowl. Place a small spoonful in each sardine and close the fish over the stuffing.
  2. Spread the vine leaves out flat on a board. Roll each sardine in a vine leaf and secure with a toothpick. Drizzle the fish with a little oil and cook over hot coals or grill 8 cm from the heat for 1 minute each side. Serve with the lemon wedges.

Did you know?

Their edible bones make canned sardines – like canned salmon – a very valuable source of calcium in the diet.

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