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Fish in vine leaves with tomato and mastiha (supplied)

The fragrant mastiha (mastic gum) lifts Angela Nicolletou's latest creation: fish in vine leaves. Mastiha is added in the tomato salsa which accompanies the grilled fish. 

Dina Gerolymou
Published on
Wednesday, December 5, 2018 - 16:00
File size
16.42 MB
8 min 58 sec

Whole fish in vine leaves with a tomato & mastic salsa


1 kg whole small fish such as sardines, silver whiting or garfish

Vine leaves, blanched if fresh or soaked in water to remove brine

4 tomatoes, skin and seeds removed and diced

½ red onion, finely diced

¼ cup parsley, chopped

½ tsp mastic powder (pound small mastic crystals in a mortar and pestle)

Extra virgin olive oil

Red wine vinegar


Clean and wash fish. Pat dry and season with salt and pepper - brush with olive oil. Depending on the size of the vine leaves, use 1 or 2 to roll around each fish. Set aside until ready to BBQ.

To make salsa, place the diced tomatoes, onion, parsley and mastic in a bowl and mix. Drizzle with olive oil, vinegar and season. Serve with the fish.



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