GRILLED SARDINES
Serves 4, Ready in 25 Minutes
My husband Çesk absolutely loves sardines so this recipe really sings to his soul. I was inspired by Spanish espetos, grilled sardines that are skewered and cooked over an open fire to take up a smoky, woody aroma.
The simple flavours I’ve added to them here make a great stock using the leftover sardine carcasses. I always love thinking about how I can minimise waste in the kitchen and this is a shining example of how a simple dish can go a long way. Check out my stock recipe here if you want to give it a try.
INGREDIENTS
1kg Whole sardines, gutted & cleaned
3x Garlic bulbs, finely chopped
Pinch of chilli flakes
Salt & Pepper
Olive oil
1 Lemon, 1/2 for juice and another 1/2 for garnishing
Small handful of fresh, flat parsley leaves, chopped
METHOD
Heat the oven to 220 degrees (200 degrees fan)
Arrange the cleaned sardines onto metal skewers, poking through their backs and bellies.
Place the skewers on a roasting dish will a grill tray and scatter the garlic, chilli and drizzle them with a little olive oil.
Roast them in the oven for 15 minutes or until cooked.
When they are ready, squeeze them with the lemon juice and scatter the fresh parsley on top before serving.