Grilled sardines with salsa verde recipe
A fresh and light recipe - learn to fillet sardines, cook them on a griddle pan and serve with a rocket and cherry tomato salad and a home made salsa verde.
This recipe also works well using mackerel - it is another oily fish and is easier to fillet than sardines!
Ingredients
- 12 fresh sardines
- 0.5 bunch flat leaf parsley
- 25 g capers
- 3 anchovies in oil
- 10 g Dijon mustard
- 100 ml olive oil
- 0.5 bunch fresh mint
- 300 g cherry tomatoes
- 2 bunches rocket
- 1 garlic clove
- 1 lemon
- 2 pinches Maldon salt
- 12 fresh sardines
- 0.5 bunch flat leaf parsley
- 0.9 oz capers
- 3 anchovies in oil
- 0.4 oz Dijon mustard
- 3.5 fl oz olive oil
- 0.5 bunch fresh mint
- 10.6 oz cherry tomatoes
- 2 bunches rocket
- 1 garlic clove
- 1 lemon
- 2 pinches Maldon salt
- 12 fresh sardines
- 0.5 bunch flat leaf parsley
- 0.9 oz capers
- 3 anchovies in oil
- 0.4 oz Dijon mustard
- 0.4 cup olive oil
- 0.5 bunch fresh mint
- 10.6 oz cherry tomatoes
- 2 bunches rocket
- 1 garlic clove
- 1 lemon
- 2 pinches Maldon salt
Details
- Cuisine: Italian
- Recipe Type: Starter
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 5 mins
- Serves: 6
Step-by-step
- Fillet the sardines and remove any pin bones.
- Prepare the salsa verde: remove the leaves form the parsley and mint and chop finely.
- Transfer these ingredients to a pestle and mortar and add the garlic, mustard, capers and anchovy fillets. Add a pinch of salt and grind all the ingredients together before adding the olive oil. Check the seasoning and then set aside while you prepare the rest of the recipe.
- Wash and pick through the rocket leaves.
- Cut the cherry tomatoes in half. Mix with the rocket, season with salt and pepper and dress with olive oil and lemon juice.
- Pre-heat a griddle pan to very hot. Season the sardine fillets with sea salt and drizzle with a little olive oil. Place on the griddle and cook for 2 minutes on each side.
- Once cooked, remove from the pan and drizzle with a little lemon juice.
- Plate the rocket and cherry tomato salad and then top with the sardines. Finish with a good drizzle of the salsa verde to serve.
Recipe provided by L'atelier des Chefs.
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