12 fresh sardines
12 large vine-leaves, either fresh or preserved
4 stalks of mint, with leaves removed and chopped
2 tbsp lemon peel in thin strips
2 tbsp chilli sauce
4 tbsp olive oil
salt, pepper, lemons
Remove the heads of the sardines, and gently loosen the spine from the tail with your fingers. Pull the backbone all the way off, and open the fish like a sandwich. Check the smaller bones along the side, removing any large ones. Boil the vine-leaves in plenty of water for 1 - 2 minutes until soft, then drain them, cool them in cold water 1 -2 minutes until soft, then drain them, cool them in cold water and dry thoroughly.
Preheat the oven's grill.
Put the open sardines on a board. Mix the mint with the lemon peel and seasoning, and divide the mixture between the sardines. Close them and coat their skins with chilli sauce, then wrap them in vine-leaves and brush with olive oil.
Place the sardine parcels on a grill, in the oven and grill for about 4 minutes on each side. Towards the end of cooking, place some lemon slices under the grill too, for around 3 minutes. Serve the sardines immediately together with the lemon slices.