Tuesday, 17 May 2011

Sardine Supper - No 2

We had the last of the sardines tonight. I gutted and cleaned them, stuffed them with chopped coriander and chilli. I then squeezed the juice of half a fat lemon over them, seasoned and drizzled with olive oil.

Once my char-grill pan was smoking hot I cooked the sardines for 2 minutes each side.

I then squeezed more lemon juice over the fish and served them with salad, bread and butter.

Oh my. Sod roasting sardines; char-grilling or barbecuing is the way  The fish was really smoky and the skin was crisp, but the flesh was still lovely and moist. Fantastic.

I now need more sardines!


  1. Will try your recommendation of chargrilling when we have a BBQ next and try these beauties out.

  2. Thanks Karen. I'm sure they'll be super delicious on the BBQ, better than on a char-grill pan. Let us know!