Grilled Sardines with Salsa Verde
2
5 minutes
7 minutes
Fish
Our wild sardines are so fresh their soft, sweet flesh is delicious griddled over hot coals and served with a zingy, light salsa verde which is just about perfect next to smoky fish.
Ingredients
- 340g wild sardines
- 1/2 lemon juiced
- 1 tbsp olive oil or vegetable oil
For the Salsa:
- 1 shallot, peeled and finely diced
- 2 tbsp sherry or red wine vinegar
- Handful fresh mint, finely chopped
- Large handful of flat-leaf parsley, finely chopped
- 1 tbsp capers, chopped
- ½ clove of garlic, peeled and crushed
- 1 lemon, juiced
- 1 tsp Dijon mustard
- 1 tbsp anchovy fillets, finely chopped
- Salt & pepper
Directions
- Get your barbecue going so the coals are nice and hot to cook your fish. Alternatively you can use a griddle pan.
- Start with the salsa - mix the chopped shallot with the vinegar and a generous pinch of salt. Leave this for 10-15 minutes.
- Combine the shallots and vinegar with the remaining salsa ingredients and stir. Pop into the fridge until you are ready to serve.
- Season the sardines with the lemon juice, salt and pepper. Brush with a little oil and place onto your barbecue or pop into a very hot griddle pan. Cook for just a couple of minutes on each side then remove and rest for minute.
- Serve with fresh rocket salad drizzle with the salsa verde.
