Grilled sardines with coarsely chopped green herbs
Beautifully grilled sardines with a medley lemon, rosemary, parsley, garlic, inexperienced olives and capers. A miraculous fish recipe from Rick Stein's Fish & Shellfish.
Introduction
Alternative fish:
anchovies, small herring,
horse mackerel (scad),
small mackerel,
smelts, sprats
Ingredients:
1 tsp finely grated lemon zest
½ tbsp finely chopped rosemary
1 tbsp finely chopped parsley
1 garlic clove, very finely chopped
½ tbsp finely chopped pitted inexperienced olives
½ tbsp chopped capers
½ tsp sea salt flakes
¼ tsp freshly floor black pepper
8 sardines, cleaned and trimmed
Extra virgin olive oil, for brushing and serving
Lemon wedges, to serve
Instructions:
It’s foremost to be counted to soak bamboo skewers in chilly water for no less than half an hour earlier than utilizing so they don’t scorch.
Mix collectively the lemon zest, rosemary, parsley, garlic, olives, capers, salt and pepper. Set to no less than one side. Preheat the grill to high. Pierce every sardine from head to tail with a skewer. Lay them on a frivolously oiled baking tray and sprinkle them with a few more virgin olive oil, salt and pepper. Grill for 2 minutes on every side.
Serve the skewered sardines scattered with the herb mixture, drizzled with just a bit more oil and with the lemon wedges alongside.
Introduction
Alternative fish:
anchovies, small herring,
horse mackerel (scad),
small mackerel,
smelts, sprats
Ingredients:
1 tsp finely grated lemon zest
½ tbsp finely chopped rosemary
1 tbsp finely chopped parsley
1 garlic clove, very finely chopped
½ tbsp finely chopped pitted inexperienced olives
½ tbsp chopped capers
½ tsp sea salt flakes
¼ tsp freshly floor black pepper
8 sardines, cleaned and trimmed
Extra virgin olive oil, for brushing and serving
Lemon wedges, to serve
Instructions:
It’s foremost to be counted to soak bamboo skewers in chilly water for no less than half an hour earlier than utilizing so they don’t scorch.
Mix collectively the lemon zest, rosemary, parsley, garlic, olives, capers, salt and pepper. Set to no less than one side. Preheat the grill to high. Pierce every sardine from head to tail with a skewer. Lay them on a frivolously oiled baking tray and sprinkle them with a few more virgin olive oil, salt and pepper. Grill for 2 minutes on every side.
Serve the skewered sardines scattered with the herb mixture, drizzled with just a bit more oil and with the lemon wedges alongside.
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