Grilled Sardines w/ Sorrento Lemon Salsa

Cook Time: ~10 mins

Sardines are a great oily fish, rich in omega-3 fatty acids. But they do have a strong and distinctive taste that is a bit much for some people’s palette. Fresh herbs and a generous citrus flavour profile can help make sardines more approachable and, dare I say, enjoyable.

The flavour profile of this dish is a vibrant celebration of bold Mediterranean flavours, bringing together the delicate richness of grilled sardines with the bright, citrusy sweetness of Sorrento lemons. The salsa is a zesty mix of herbs, chilli heat, and aromatic lemon cubes, perfectly balancing the sardines' natural umami. Expect a harmonious balance of smoky, spicy, and fresh notes, elevated by the luxurious drizzle of extra virgin olive oil and a touch of sea salt. A simple yet refreshing and deeply nutritious recipe.

• Serves: 2

• Prep: ~5 minutes

• Cook: ~10 minutes

Ingredients

• Sardines, boned (10-12)

• Sorrento Lemons (2) or regular lemons (3)

• Juice of 1/2 a lemon

• Red onion (1)

• Fresh Parsley (25g)

• Fresh Mint (25g)

• Fresh coriander (25g)

• Big red chilli (2)

• Bird’s eye chilli (2)

• Extra Virgin Olive Oil (125ml)

• Molden Sea Salt

• Black Pepper

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Notes

• Lemons: For this recipe I wanted to use Sorrento lemons which are larger, slightly sweeter and less acidic than regular lemons. You can use regular, of course, use three instead of two.

Equipment

• Mixing bowl

• Baking tray

Mise En Place

• Dice the red onion.

• Roughly chop the parsley, coriander, and mint.

• Zest one lemon and keep aside.

• Finely slice the chillis.

• Peel the lemons by cutting the top and bottom and placing the flat side on a surface. Carefully, using a knife, slice the peel and pith from the lemon until only flesh is left. Cut into small cubes.

• Pat the sardines dry and lay on a baking tray. Season with olive oil, salt, and black pepper (both sides).

The Cook

In a mixing bowl, combine the cubed lemon, red onion, chopped herbs, sliced big red chilli, and the juice of half a lemon. Add extra virgin olive oil and season with salt and pepper. Stir well and leave to marinade while you grill the sardines.

Bring a grill oven to 220°C (~428°F) and place the sardines under the grill on a high rack. Grill for ~3 minutes on each side until cooked and the skin takes on a touch of crisp.

To serve, sprinkle some fresh-cut bird’s eye chilli and lemon zest over the sardines, and accompany them with a generous serving of salsa and a wedge of lemon.

If you attempt this dish, let me know how it goes, and if you variate the recipe in any way. This newsletter relies upon word of mouth, so if you know someone who would enjoy this recipe please share it.

Thanks for reading,

Conor