Grilled sardines with coarsely chopped green herbs
Beautifully grilled sardines with a medley lemon, rosemary, parsley, garlic, green olives and capers. A stunning fish recipe from Rick Stein's Fish & Shellfish.
From the book
anchovies, small herring,
horse mackerel (scad),
|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|
|8||sardines, cleaned and trimmed|
|Extra virgin olive oil, for brushing and serving|
|Lemon wedges, to serve|
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.
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.
Serve the skewered sardines scattered with the herb mixture, drizzled with a little extra oil and with the lemon wedges alongside.