Grilled Sardines with Salsa Verde
Here's another fantastic recipe from our head chef Stuart Downie. This one is a little more simple but please ensure you get the freshest sardines possible, it will make the world of difference. This is a popular dish from the restaurant so we're sure you'll enjoy it.
12 plump sardines, 3 each
3 tbsp of flat parsley finely chopped
2 tbsp of coriander finely chopped
2 tbsp of mint finely chopped
3 tbsp of chives finely chopped
2 tbsp of finely chopped capers
2 gloves of garlic puréed
350 ml of good quality olive oil
2 fillets of finely minced salted anchovies
In a large mixing bowl or food processor combine the herbs followed by the garlic, anchovies and capers. (If you’re whizzing this in the processor don’t overdo it as it’s nice to have it a little chunky). Mix together then add the olive oil and taste for seasoning. Remember the capers and the anchovies are salty so taste it before you season it.
The best way to cook the sardines is to grill them over a BBQ but if it’s too chilly to fire it up then using your oven to grill them will be fine. Lightly oil the sardines and season with salt and pepper. Grill the sardines for 2-3 minutes on both sides until lightly golden brown. Give them a press with your finger to check they’ve softened slightly. Add the sardines to your plate, garnish with a dressed rocket salad and some fresh lemon and generously spoon over your salsa verde, give it some welly.