Grilled Sardines With Coarsely Chopped Green Herbs

Grilled Sardines With Coarsely Chopped Green Herbs
Millie Constable

Lifestyle Writer

Feb 10, 2023

Serves 4 as a first course

1 tsp finely grated lemon zest
1⁄2 tbsp finely chopped rosemary
1 tbsp finely chopped parsley
1 garlic clove, very finely chopped
1⁄2 tbsp finely chopped pitted green olives
1⁄2 tbsp chopped capers
1⁄2 tsp sea salt flakes
1⁄4 tsp freshly ground black pepper
8 sardines, cleaned and trimmed
Extra virgin olive oil, for brushing and serving
Lemon wedges, to serve

1 It’s important to remember to soak bamboo skewers in cold water for at least half an hour before using so they don’t scorch.
2 Mix together the lemon zest, rosemary, parsley, garlic, olives, capers, salt and pepper. Set to one side.
3 Preheat the grill to high. Pierce each sardine from head to tail with a skewer. Lay them on a lightly oiled baking tray and sprinkle them with some extra virgin olive oil, salt and pepper. Grill for 2 minutes on each side.
4 Serve the skewered sardines scattered with the herb mixture, drizzled with a little extra oil and with the lemon wedges alongside.

Alternative fish: anchovies, small herring, horse mackerel (scad), small mackerel, smelts, sprats

The Carousel would like to thank Rick Stein and Bannister Pavillion for this recipe. Recipe taken from Rick Stein’s cookbook ‘Fish and Shellfish’.


By Millie Constable

Lifestyle Writer

Millie Constable is an avid traveller, photographer, foodie and writer. After travelling the world, Millie moved to Florence, Italy, where she completed a Diploma of Photography and Multimedia. Whilst experimenting with food photography during her studies, she decided that was how she wanted to spend her life, eating and documenting her way around the way world! On returning to Australia, Millie started working for The Carousel and continues to write and dream about food.



The Carousel