$ $ $ $ $
• • • • •
35 mins

Rick Stein’s Fish and Shellfish
Alternative fish:
anchovies, small herring, horse mackerel (scad), small mackerel, smelts, sprats

Posted by Ebury Publishing Published See Ebury Publishing's 80 projects » © 2024 Rick Stein / Ebury Press · Reproduced with permission. · Taken from Rick Stein’s Fish and Shellfish, BBC Books photography James Murphy
  • Step 1

    It’s important to remember to soak bamboo skewers in cold water for at least half an hour before using so they don’t scorch.

  • Step 2

    Mix together the lemon zest, rosemary, parsley, garlic, olives, capers, salt and pepper. Set to one side. Preheat the grill to high. Pierce each sardine from head to tail with a skewer. Lay them on a lightly oiled baking tray and sprinkle them with some extra virgin olive oil, salt and pepper. Grill for 2 minutes on each side.

  • Step 3

    Serve the skewered sardines scattered with the herb mixture, drizzled with a little extra oil and with the lemon wedges alongside.

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