Taki's Sardines: Sardeles Takis

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  • Level: Intermediate
  • Total: 1 hr 12 min
  • Prep: 1 hr
  • Inactive: 12 min
  • Yield: 4 to 6 servings
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2 pounds (about 16 to 20) small sardines

1 pound gray sea salt, dried and ground

2 ounces lemon juice (from about 2 lemons)

2 ounces olive oil

1 tablespoon finely chopped oregano

4 tomatoes, sliced

20 Kalamata olives, pitted

1 small loaf rustic bread, sliced


  1. Clean the sardines by cutting the heads and tails off with a scissors. Then, cut down the backbone to open the fish. Do not slice completely through. Remove the bone.
  2. Coat the insides of the sardines with a covering of gray salt and close the fillet. Coat the outside with salt, and place in a shallow, small plate. Cover and place in the refrigerator for 12 hours.
  3. Rinse well and slice in half to separate the fillets.
  4. In a small bowl, whisk the lemon juice, olive oil, and oregano together. On a platter, lay the tomatoes out and place the sardine fillets on top. Pour the lemon mixture over the fish. Toss olives on top and serve with the rustic bread for meze.