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Grilled sardines with salsa verde Recipe

Grilled sardines with salsa verde Recipe
Method
  • 1

    Fillet the sardines and remove any pin bones.

  • 2

    Prepare the salsa verde: remove the leaves form the parsley and mint and chop finely.

  • 3

    Transfer thise ingredients to a pestle and mortar and add the garlic, mustard, capers and anchovy fillets. Add a pinch of salt and grind all the ingredients together before adding the olive oil. Check the seasoning and then set aside while you prepare the rest of the recipe.

  • 4

    Wash and pick through the rocket leaves.

  • 5

    Cut the cherry tomatoes in half. Mix with the rocket, season with salt and pepper and dress with olive oil and lemon juice.

  • 6

    Pre-heat a griddle pan to very hot. Season the sardine fillets with sea salt and drizzle with a little olive oil. Place on the griddle and cook for 2 minutes on each side.

  • 7

    Once cooked, remove from the pan and drizzle with a little lemon juice.

  • 8

    Plate the rocket and cherry tomato salad and then top with the sardines. Finish with a good drizzle of the salsa verde to serve.

Chef's tip

«Ask your fishmonger to gut and de-scale the fish for you. You can also ask them to remove any pin bones. This recipe also works well using mackerel - it is another oily fish and is easier to fillet than sardines!»

A fresh and light recipe - learn to fillet sardines, cook them on a griddle pan and serve with a rocket and cherry tomato salad and a home made salsa verde.

Rate this recipe :

(13 votes)

  • Preparation  15mins
  • Cooking time  5mins
  • Rest time  0h

Ingredients for people

  • Fresh sardine(s) : 12 whole
  • Flat leaf parsley : 0.5 bunch
  • Capers : 25 g
  • Anchovies in oil : 3 whole
  • Maille Dijon mustard : 10 g
  • Olive oil : 100 ml
  • Fresh mint : 0.5 bunch
  • Cherry tomato(es) : 300 g
  • Rocket : 2 bunch
  • Garlic clove(s) : 1 whole
  • Lemon(s) : 1 whole
  • Maldon salt : 2 pinch(es)
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