Grilled Sardines With Boiled Potatoes And Broccoli Recipe

Prepare and marinate sardines

Pat whole sardines dry with paper towels inside and out. In a bowl whisk together 3 tbs olive oil, 2 tbs lemon juice, minced garlic, 2 tbs chopped parsley, 1.5 tsp sea salt, 1 tsp black pepper and smoked paprika if using. Coat each sardine inside and out with the marinade. Let rest at room temperature for 15–20 minutes (do not marinate longer than 30 minutes to avoid 'cooking' the flesh).

Preheat grill

Preheat a gas or charcoal grill to medium-high (around 200–220°C / 390–430°F). If using a grill pan, heat it over medium-high heat and brush lightly with oil to prevent sticking.

Grill sardines

Oil the grill grates or grill pan lightly. Place sardines on the hot grill in a single layer. Grill about 2.5–3 minutes per side, until skin is crisp and flesh flakes easily. Turn once with a wide spatula. Transfer grilled sardines to a platter and cover loosely with foil to keep warm.

Cook potatoes

Place baby potatoes in a medium pot and add enough water to cover (about 1 litre). Add 1 tbs coarse sea salt. Bring to a boil over high heat, then reduce to a simmer. Cook until potatoes are tender when pierced with a fork, about 12–18 minutes depending on size. Drain well.

Finish potatoes

Return drained potatoes to the hot pot off the heat. Add 2 tbs unsalted butter and gently toss so the butter melts and coats the potatoes. Stir in chopped chives or parsley. Keep warm until serving.

Cook broccoli

Set up a steamer basket over a pot with ~500 ml water and bring to a simmer, or bring 500 ml water to a boil for blanching. If steaming: place broccoli florets in the basket, cover and steam until bright green and just tender, 4–6 minutes. If blanching: add florets to boiling salted water (0.5 tsp), cook 2–3 minutes, then immediately transfer to an ice bath to stop cooking and retain color; drain before serving.

Finish broccoli

Toss the cooked broccoli with 1 tsp olive oil and a pinch of salt. Keep warm.

Arrange the warm potatoes and broccoli on a serving platter or individual plates. Place grilled sardines on top or alongside.

Drizzle 1 tbs extra-virgin olive oil over the sardines and vegetables. Sprinkle with 0.5 tsp coarse sea salt, the remaining chopped parsley, and optional lemon zest. Serve with lemon wedges for squeezing over the fish.

Serve immediately while sardines are hot and skin is crisp. Suggested accompaniments: crusty bread or a simple green salad.