In Greek: σαρδέλες στα κληματόφυλλα, say: sar-THEH-les stah klee-mah-TOH-fee-lah
This fabulous dish makes a wonderful presentation. Fresh sardines are cooked layered between vine (grape) leaves, lemon slices, herbs, and spices. Delicious and beautiful!
Cook Time: 30 minutes
Total Time: 30 minutes
- 2 to 2 1/2 pounds of fresh sardines, scaled, cleaned, and drained
- 1/4 pound of vine leaves (blanched)
- juice of 1 lemon
- 3 tablespoons + 1 tablespoon of olive oil
- 2 lemons, cut in thin slices (about 12-14 slices)
- dried Greek oregano (rigani)
- sea salt
Use a fairly small au gratin or baking dish to make this recipe. This quantity of fresh sardines comes to about 12-14 fish. The dish is made in two layers, with 6-7 fish each.
Preheat oven to 425°F (220°C).
Beat or whisk together 3 tablespoons of olive oil and the lemon juice. Sprinkle the fish with 2-3 pinches of sea salt, then pour oil-lemon (latholemono) mixture over, covering evenly.
Line the bottom of a baking dish with 1/3 of the quantity of vine leaves. Place 1/2 the quantity of sardines on top, in one layer. Sprinkle with a pinch or two of oregano (to taste), and top with 2-3 slices of lemon.
Cover with a layer of vine leaves, add the remaining sardines, sprinkle with oregano, and top with 4-5 lemon slices.
Cover with remaining vine leaves, and drizzle with remaining 1 tablespoon of olive oil. Place 5-6 lemon slices on top and cook at 425°F (220°C) for about 30 minutes.
Yield: serves 4