Grilled Sardines With Coarsely Chopped Green Herbs
Extract from Rick Stein's Fish & Shellfish • By Rick Stein • Published by Ebury Press
About
Rick Stein’s Fish and Shellfish
Alternative fish:
anchovies, small herring, horse mackerel (scad), small mackerel, smelts, sprats
-
Ebury Publishing published her project Grilled Sardines With Coarsely Chopped Green Herbs
26 Sep 14:20
You Will Need
1 tsp
Finely grated
Lemon
zest
½ tbsp
Finely chopped
Rosemary
1 tbsp
Finely chopped
Parsley
1
Garlic
clove, very finely chopped
½ tbsp
Finely chopped pitted
Green Olives
½ tbsp
Chopped
Capers
½ tsp
Sea Salt
flakes
¼ tsp
Freshly Ground Black Pepper
4/7
Sardines
, cleaned and trimmed
Extra Virgin Olive Oil
, for brushing and serving
Lemon
wedges, to serve
-
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.
