Posts tagged ‘sardines’

Broiled Sardines with Lemon and Herbs


It’s our 1 year anniversary today! It kind of snuck up on us so we didn’t plan anything. But the sardines are really really good.
Broiled Sardines with Lemon and Herbs
  • 8 sardines
  • 1 lemon
  • 2 tsp (or more) coarse sea salt
  • 1 heaping tsp coarse ground pepper
  • 1/4 cup olive oil
  • sprigs of fresh thyme, oregano, or rosemary
  • chopped parsley to garnish
Preheat oven to 450. Or if your broiler is separate, preheat that.
Cut Lemon in half and then into eights, altogether 16 slices. I prefer organic lemons in this situation because you will want to eat all of the lemon (with peels).
Prep sardines, I like to cut off the heads then gut them and rinse them under running water to scale them.
Pour oil, salt, and pepper into broiler safe dish, I used a cast iron pan.
Rub each fish inside and out with the oil/salt/pepper.
Stuff a small sprig of herb in each fish along with 2 slices of lemon. Depending on the size of the fish it might not really fit but it’s ok if it’s all hanging out. If using rosemary, use sparingly, it can be overpowering here.
Turn on broiler and put the fish under it for 15-20mins, maybe longer depending on size of fish. It’s done when the fish skin is golden/crisp and the lemons are slightly caramelized.
Sprinkle on some parsley at the end.
The lemon juice and olive oil with the fish creates a bit of sauce and it’s great with some rice, couscous, orzo, or pasta.

January 13, 2009 at 8:02 am Leave a comment

Sardines grilled


A stovetop fish grill (or roaster) is pretty cheap, you can get them for $10- $20 (possibly less) at Japanese or Korean markets. I use it often for mackerel fillets and it’s also good for grilling small veggies. It’s important you have good vents or be able to open up some windows; depending on what you are cooking it can get smoky (like with very oily fish).

Here I used some small sardines. The quickest way to prep them is to cut off the heads (optional, head on or off is up to you) and slit them down the middle, removing all the innards. Under running water you should be able to remove all the scales with your fingers alone. Over medium high heat it should cook about 3-4mins each side (maybe longer depending on size). It’s good to go with just some salt, pepper and lemon juice. It would go great with rice and miso soup with the addition of some scallions, (microplane grated) radish and ginger.



March 4, 2008 at 6:31 pm 1 comment

May 2018
« Oct