Our wild sardines are so fresh their soft, sweet flesh is delicious griddled over hot coals and served with a zingy, light salsa verde which is just about perfect next to smoky fish.
Cooking time: 7 minutes plus 5 minutes prep
340g wild sardines
1/2 lemon juiced
1 tbsp olive oil or vegetable oil
For the salsa:
1 shallot, peeled and finely diced
2 tbsp sherry or red wine vinegar
Handful fresh mint, finely chopped
Large handful of flat-leaf parsley, finely chopped
1 tbsp capers, chopped
½ clove of garlic, peeled and crushed
1 lemon, juiced
1 tsp Dijon mustard
1 tbsp anchovy fillets, finely chopped
Salt & pepper
Get your barbecue going so the coals are nice and hot to cook your fish. Alternatively you can use a griddle pan.
Start with the salsa - mix the chopped shallot with the vinegar and a generous pinch of salt. Leave this for 10-15 minutes.
Combine the shallots and vinegar with the remaining salsa ingredients and stir. Pop into the fridge until you are ready to serve.
Season the sardines with the lemon juice, salt and pepper. Brush with a little oil and place onto your barbecue or pop into a very hot griddle pan. Cook for just a couple of minutes on each side then remove and rest for minute.
Serve with fresh rocket salad drizzle with the salsa verde.