If you don’t have grape leaves, wrap the sardines in foil lined with a sheet of baking paper, scrunching up the ends to create a parcel
| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 20 minutes |
| Serves | 4-6 |
| Cuisine | Mediterranean |
| Diet | Family Friendly |
| Preparation | Easy |
Nutrition (per serving)
| Calories | 512 |
| Fat | 37.2g |
| Saturates | 5.3g |
| Protein | 36.2g |
| Carbs | 9.09g |
| Sugars | 0.9g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
Zest and juice one lemon. Finely chop the rosemary and parsley. Peel and crush the garlic clove. Finely chop the olives and capers.
2
Mix the lemon zest, rosemary, parsley, garlic, olives, capers and salt together in a bowl. Set aside.
3
Preheat the grill or barbecue to high.
4
Pierce each sardine from head to tail with a skewer. Wrap each in a vine leaf and drizzle with the olive oil.
5
Grill for 5 minutes on each side.
6
Serve the skewered sardines scattered with the herb mixture and drizzled with a little extra oil and lemon wedges on the side.
