Grilled Sardines

Fresh sardines are simply seasoned and grilled until the skin becomes crisp and lightly charred while the flesh remains tender and juicy. A squeeze of fresh lemon and a scattering of herbs bring out the natural flavour of the fish without overpowering it. Serve immediately with crusty bread, salad or grilled vegetables for an easy Mediterranean-style meal.

Prep Time 10

Cook Time 8

Total Time 18

Servings Portions

Ingredients

12 large sardines fresh whole cleaned and gutted
2 tbsp extra virgin olive oil
1 large lemon cut into wedges
2 tbsp fresh parsley finely chopped
1 tsp dried oregano
1 clove garlic finely grated
salt
freshly ground black pepper

Instructions

Prepare the sardines:

Rinse the cleaned sardines briefly under cold water, then pat them thoroughly dry with kitchen paper. Keeping the fish dry helps the skin crisp nicely during cooking.
12 large sardines

Prepare the seasoning:

Place the sardines in a large bowl. Add the olive oil, garlic, oregano, salt and black pepper. Gently turn the sardines until they are evenly coated.
2 tbsp extra virgin olive oil, 1 tsp dried oregano, 1 clove garlic, salt, freshly ground black pepper

Heat the grill:

Preheat your barbecue or grill until it is very hot. A clean, well-oiled cooking grate will help prevent the sardines from sticking.

Grill the sardines:

Place the sardines carefully onto the hot grill. Cook for approximately **3–4 minutes on each side**, depending on their size and the intensity of the heat.

Turn carefully:

Use a pair of tongs or a suitable fish turner to turn the sardines. They are delicate, so avoid moving them unnecessarily while they cook.

Check for doneness:

The skin should be crisp and lightly charred, while the flesh should be opaque and come away easily from the bone. Make sure the fish is thoroughly cooked before serving.

Finish the dish:

Transfer the grilled sardines to a serving platter. Scatter over the chopped parsley and serve immediately with plenty of fresh lemon wedges.
1 large lemon, 2 tbsp fresh parsley

Equipment

Notes

Suggestions on Serving:

Grilled sardines are best served simply. I like to put them in the middle of the table with **crusty bread, a fresh tomato and cucumber salad, and grilled vegetables**.

A bowl of dressed green salad also works particularly well. The freshness of the vegetables cuts through the natural richness of the sardines.

For a Mediterranean-style barbecue, serve them alongside grilled peppers, courgettes and tomatoes with a little extra virgin olive oil and lemon.

Tips:

Buy the freshest sardines you can find. Their freshness makes a noticeable difference to the finished dish.

Dry the sardines well before seasoning. This helps the skin brown rather than steam.

Get the grill properly hot before adding the fish.

Don't overcook them. Sardines are small and cook quickly.

Handle them gently when turning to prevent the skin from breaking.

A little smoke and char adds wonderful flavour, but avoid letting the fish sit directly over aggressive flames.

Serve the sardines immediately after cooking while the skin is still crisp.

Storage:

Grilled sardines are best eaten fresh. If you have leftovers, allow them to cool, cover them and refrigerate promptly. They can be enjoyed cold the following day or gently reheated, although the skin will not remain as crisp.

Nutrition