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.
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.