Sardines Grillées (Grilled Sardines)

🧂 Ingredients

• 16 Fresh sardines
• 3 tbsp Extra virgin olive oil
• to taste Coarse sea salt
• 2 Lemon
• small bunch Fresh parsley

👨‍🍳 Instructions

1. 1

   Prepare the sardines: If your fishmonger hasn't already, thoroughly rinse the sardines under cold running water. Gently remove any remaining scales by scraping from tail to head. Ensure the gills and insides are clean; rinse again if necessary. Pat the sardines completely dry inside and out with paper towels. This is crucial for achieving crispy skin.

   ⏱️ 8 minutes
2. 2

   Season the sardines: Place the dried sardines in a shallow dish or on a plate. Drizzle with 3 tablespoons of extra virgin olive oil, ensuring they are lightly coated. Season generously inside and out with coarse sea salt. If using, finely chop some parsley and lightly press it into the cavity of each sardine.

   ⏱️ 4 minutes
3. 3

   Preheat your grill: Whether using an outdoor grill or an indoor grill pan, preheat it to high heat. For an outdoor grill, you want the coals to be glowing red with a light ash coating, or the gas grill set to high. For a grill pan, heat it over medium-high heat until a drop of water sizzles and evaporates instantly. Lightly brush the grill grates or pan with a little olive oil to prevent sticking.

   ⏱️ 5 minutes
4. 4

   Grill the sardines: Carefully place the seasoned sardines onto the hot grill grates or grill pan in a single layer. Grill for approximately 3-4 minutes per side. Look for the skin to become golden brown and slightly charred, and the flesh to turn opaque and flake easily when gently pressed with a fork. Avoid overcrowding the grill; cook in batches if necessary.

   ⏱️ 6-8 minutes
5. 5

   Serve immediately: Transfer the grilled sardines to a serving platter. Squeeze fresh lemon juice generously over the hot fish. Garnish with the remaining chopped fresh parsley. Serve with lemon wedges on the side. These are traditionally eaten whole, including the small, soft bones which are a good source of calcium.

   ⏱️ 2 minutes

💡 Pro Tips

• ✓Freshness is paramount: Use the freshest sardines possible for the best flavor and texture. Look for bright eyes, shiny skin, and firm flesh.
• ✓Edible bones: For small, fresh sardines, the bones are typically soft enough to be eaten along with the flesh, providing valuable calcium. If you are hesitant, you can easily remove the backbone before eating.
• ✓Don't overcook: Sardines cook very quickly. Overcooking will result in dry, tough fish. Aim for just cooked through with slightly crispy skin.
• ✓Grill marks: Achieve beautiful grill marks by not moving the sardines too much during the initial searing phase on each side.

🔄 Variations

• Herb Infusion: Add a sprig of fresh thyme or rosemary to the cavity of each sardine before grilling.
• Garlic Butter Baste: Melt butter with minced garlic and a pinch of chili flakes, and baste the sardines with this mixture during the last minute of grilling.
• Marinated: Marinate sardines briefly in olive oil, lemon zest, and herbs before grilling for added flavor.

🥗 Nutrition

Per serving