Grilled Sardines with Lemon, Garlic and Parsley
A bright, savoury grilled fish dish with smoky sardines, fresh lemon, and fragrant garlic-parsley notes. Ideal as a quick summer supper or a simple starter served with crusty brea…
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Servings: 2 | Prep: 15 min | Cook: 8 min | Total: 23 min
Tags: Mediterranean-style, grilled fish, quick dinner, sardines, seafood, summer
Ingredients
- 8.0 whole sardines, cleaned (scaled and gutted, about 500–600 g total)
- 1.0 lemon (zest finely grated and juice squeezed)
- 2.0 garlic (finely minced)
- 15.0 g fresh parsley (finely chopped)
- 2.0 tbsp olive oil (plus a little extra for brushing the grill if needed)
- 0.5 tsp sea salt (or to taste)
- 0.25 tsp black pepper (freshly ground)
- 1.0 pinch chilli flakes (optional)
Instructions
- Preheat the grill to high heat for 10 minutes until very hot, and let the sardines sit at room temperature for 10 minutes so they cook evenly and do not seize on the heat.
- In a bowl, mix the lemon zest, lemon juice, minced garlic, chopped parsley, olive oil, sea salt, black pepper, and optional chilli flakes until glossy and fragrant, then set aside 2 tablespoons for serving.
- Pat the sardines thoroughly dry, then rub them all over and lightly inside the cavities with most of the lemon-garlic-parsley mixture, making sure each fish is evenly coated; leave them to marinate for 5 minutes until the aroma becomes fresh and garlicky.
- Place the sardines on the hot grill over high heat and cook for 3 to 4 minutes on the first side, until the skin blisters, lightly chars, and releases more easily from the bars.
- Turn the sardines carefully and grill for 2 to 4 minutes on the second side over medium-high heat, brushing with any remaining marinade near the end, until the flesh turns opaque and the fish feels just firm when pressed.
- Check one sardine at the thickest part near the backbone; it should flake easily with gentle pressure, look moist rather than translucent, and smell sweet and briny rather than harshly fishy.
- Transfer the grilled sardines to a serving plate and spoon over the reserved lemon-parsley dressing while they are still hot, then rest them for 1 minute so the flavours settle and the juices redistribute.
- Serve immediately while warm, with an extra pinch of sea salt and a squeeze of lemon if needed, when the skin is still crisp at the edges and the herbs smell vivid and fresh.
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