Chargrilled Sardines with Spicy Red Pepper Relish Recipe

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10 min


5 min

Nutrition per portion

Calories 380 kCal 19%
Fat 23g 33%
  -  Saturates 5g 25%


  • 12 sardines
  • lemon wedges and bread, 
to serve
  • for the relish
  • 3 roasted peppers 
(from a jar is fine)
  • ½ garlic clove
  • juice 1 lemon
  • 3tbsp olive oil
  • 3tbsp breadcrumbs
  • pinch sugar
  • few shakes of Tabasco, to taste


  • To make the red pepper relish, place all the ingredients in the food processor, and whizz to a chunky purée. It should be a thick, spoonable consistency – if it’s too runny, add a couple of extra tbsp 
of breadcrumbs. Taste and season. It 
will keep in the fridge for up to 3 days.

  • To cook the sardines, heat the barbecue. If you have a fish grill, season the sardines and place into the grill. Otherwise, season and put them directly on to the barbecue. Cook for 5 minutes, turning once, until the skin is blackened and charred, and the flesh is flaking. Serve with lemon wedges, crusty bread and the red pepper relish.

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