Grilled Sardines Recipe

Parboil the potatoes

Place the potatoes in a large pot and cover with cold water. Add 1/2 tsp fine sea salt. Bring to a boil over high heat, then reduce to a simmer and cook until just tender when pierced with a knife, about 10–12 minutes depending on size. Drain well and let steam-dry in the colander for 3–5 minutes.

Roast or pan-crisp

Preheat the oven to 220°C (425°F) if roasting, or heat a large heavy skillet over medium-high heat if pan-cooking. Toss the drained potatoes with 2 tbs extra-virgin olive oil, 1 tsp fine sea salt, 1 tsp freshly ground black pepper, 1 tsp smoked paprika, and 1 tsp fresh thyme leaves (if using). Spread on a baking sheet cut-side down (if halved) and roast for 20–25 minutes, turning once, until golden and crisp. If using a skillet, add the potatoes cut-side down and cook without moving for 4–6 minutes until well browned, then shake the pan and continue cooking until tender, about 6–8 more minutes. Finish with chopped chives or scallions.

Prepare sardines

Pat the sardines dry inside and out with paper towels. Make 2 small diagonal slashes through the skin on each side of the fish to help heat penetrate and prevent curling. Season the cavity and skin lightly with coarse sea salt (about 1 tsp total) and freshly ground black pepper.

Marinate briefly

In a shallow dish combine 4 tbs extra-virgin olive oil, 2 tbs fresh lemon juice and the sliced garlic. Add the sardines and turn to coat. Let sit at room temperature for 10–15 minutes (do not marinate longer than 30 minutes or the acid will start cooking the fish).

Grill

Preheat a grill or grill pan to high heat (medium-high for stovetop). Oil the grate or pan lightly to prevent sticking. Place sardines on the grill and cook for 2–3 minutes per side, depending on thickness, until the skin is crisp and slightly charred and the flesh is opaque and flakes easily. Use a thin spatula to turn gently. Total cook time should be about 4–6 minutes.

Finish

Transfer sardines to a platter. Drizzle any remaining olive oil and garlic from the marinade over the fish. Sprinkle with chopped fresh parsley and a squeeze of lemon from the lemon wedges. Taste and adjust with a little extra salt if necessary.

Make dressing

In a small bowl or jar whisk together 2 tbs extra-virgin olive oil, 1 tbs red wine vinegar, 1/2 tsp Dijon mustard, 1/2 tsp honey, 1/2 tsp fine sea salt and 1/4 tsp freshly ground black pepper until emulsified.

Assemble salad

Place the mixed salad greens in a large bowl. Add halved cherry tomatoes, sliced cucumber and thinly sliced red onion. Drizzle with the dressing and toss gently to coat. Taste and adjust seasoning if needed.

Arrange a bed of the warm seasoned potatoes on each plate. Place 2 grilled sardines atop the potatoes per serving (adjust if serving size differs). Add a portion of the crisp salad to the side. Garnish with extra parsley and lemon wedges. Serve immediately.