Fish of the month


Grilled sardines with gremolata

from two to four
View all sustainability ratings for this fish
Picture of Grilled sardines with gremolata

Pilchards was their old name, but they are now more commonly known as the Cornish sardine, and stocks are very healthy. I remember them in cans when I was a kid, in a tomato sauce. Mum would give them to us for lunch in sandwiches, I think she mixed them with a dressing and I remember rather liking them. But these days the Cornish sardine is regarded as a more sophisticated lunch. Served as they are here they are light and aromatic.


Cooking time   5
Fish type   Oily fish
Serves   4

Ingredients

2 sardines per portion (or 3 for a main)
Salt and pepper
1 tbsp olive oil
For the Gremolata:
100g flat leaf parsley
1 lemon
1 clove garlic
2 lemons, cut in half, to serve

Preparation

To make the gremolata, finely chop the parsley, placing in a mixing bowl and then grate the lemon on the finer side of a grater. Make sure you do not use any of the (white) pith of the lemon, only the rind. Finely chop the garlic. Mix well together.

Cooking

Season the sardines and drizzle with olive oil. Place on a really hot grill or in a frying pan. Put the lemon on the grill as well, to mark. Cook the fish for roughly 4 minutes on each side until the flesh is cooked through. Serve with the gremolata and grilled lemon, and drizzle with olive oil.