Method
Wash and gut the sardines. If you’re not squeamish, it’s as easy to do with your fingers as it is with a knife, as the flesh is so soft. Dry the fish, then toss them in olive oil.
Put them onto an oiled fish grill, scatter with salt, then grill for 1 or 2 minutes on each side. Serve with wedges of lemon.
Ingredients
- 16 sardines
- oil, to coat
- sea salt
- wedges of lemon
Top Tip for making Chargrilled Sardines with Lemon and Sea Salt
This works just as well with Cornish pilchards. All these oily fish give you a heart-healthy portion of omega-3 fatty acids
Jane Curran is a freelance food editor, stylist, writer and consultant based in Cape Town. Former food director of TI Media & woman&home. All about food, wine (dipWSET), gardening and the Arsenal.
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