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Sartheles sta Klimatofylla: Roasted Sardines in Vine Leaves


Roasted Sardines in Vine Leaves

Roasted Sardines in Vine Leaves

N. Gaifyllia

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

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