Greek · Dinner
Grilled Sardines
Whole fresh sardines butterflied and grilled skin-side down over high heat until the skin blisters and crisps. Finished with lemon juice, oregano, olive oil and sea salt, this rustic Greek taverna dish highlights the fish's natural oiliness and needs little more than fire and citrus.
$7
10 minsPrep
8 minsCook
18 minsTotal
EasyLevel
Nutrition per serving
395Calories
36.2gProtein
26.8gFat
3.6gCarbs
0.8gSugar
1.1gFiber
625mgSodium
154mgChol
5.4gSat Fat
610mgPotassium
192mgCalcium
3.5mgIron
9.8mcgVitamin B12
15mgVitamin C
gluten-free
low-carb
low-calorie
protein-rich
mediterranean
thirty-min-meals
hidden-gems
gluten-free
low-calorie
Instructions
1
Prep
Rinse sardines under cold water and pat dry. Lay flat on a board and butterfly by pressing gently along the spine so they open like a book.
2
Marinate
Lay sardines in a shallow dish, drizzle with olive oil, lemon juice, oregano, sea salt, and black pepper; let sit at room temperature for 10 minutes.
3
Grill
Heat a grill pan to high, brush the grates with olive oil, lay sardines skin-side down, and grill 2–3 minutes until skin blisters and crisps.
4
Plate
Flip sardines carefully onto a plate, spoon over remaining lemon juice, scatter with parsley, and serve with the lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g360g whole fresh sardines, scaled and gutted
- 2 tbsp2 tbsp olive oil, plus extra for brushing the grill
- 11 lemon, half juiced and half cut into a wedge for serving
- 1 tsp1 tsp dried oregano
- 1/2 tsp1/2 tsp sea salt
- 1/4 tsp1/4 tsp black pepper, freshly ground
- 2 tbsp2 tbsp parsley for finishing
