Grilled Sardines with Avocado
Prep
15 mins
Cook
12 mins
Servings
4
Difficulty
Easy
This is one of my favorite quick weeknight dinners that feels fancy but comes together in under thirty minutes. Fresh sardines are incredibly affordable and packed with omega 3 fatty acids that are wonderful for your heart and brain. The beauty of this dish is its simplicity: you just grill the sardines until they're perfectly crispy, then top them with creamy avocado, fresh herbs, and a bright squeeze of lemon. Every element is minimal and straightforward, yet the flavors sing together beautifully. It's the kind of meal that makes you feel like you've put in real effort, even though you really haven't.
Ella x
Ingredients
- 8fresh sardines(cleaned and gutted)
- 2ripe avocados(halved and pitted)
- 4 tablespoonsextra virgin olive oil
- 2 tablespoonsfresh lemon juice
- 3 tablespoonsfresh parsley(finely chopped)
- 1 tablespoonfresh dill(finely chopped)
- 2garlic cloves(minced)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ¼ teaspoonred chili flakes
- 1lemon(sliced for serving)
- 118 mlmicrogreens(for garnish)
Detail level
Instructions
- 1
Prepare your grill by heating it to medium-high heat, about 400°F. Pat the sardines dry with paper towels and lightly coat them inside and out with 1 tablespoon of olive oil.
Tip: Drying the fish helps achieve a better crust and prevents sticking.
- 2
Season the sardines generously with sea salt, black pepper, and a pinch of red chili flakes on both sides. Let them sit for 2-3 minutes.
- 3
In a small bowl, whisk together 3 tablespoons of olive oil, lemon juice, minced garlic, chopped parsley, and fresh dill to create a vibrant herb oil. Set aside.
Tip: Make this herb oil ahead of time for convenient assembly.
- 4
Place sardines directly on the grill grates and cook for 4-5 minutes on the first side without moving them. Flip carefully and cook the other side for another 3-4 minutes until the skin is crispy and flesh is opaque.
Tip: Listen for a gentle sizzle and resist the urge to move the fish too early.
- 5
While the sardines finish cooking, scoop the avocado flesh gently from the skin and divide among four serving plates. Drizzle the avocado with a squeeze of fresh lemon juice and sprinkle with a touch of sea salt.
- 6
Carefully transfer the grilled sardines to each plate, positioning them alongside the avocado. Drizzle the herb oil over both the sardines and avocado.
Tip: The warmth of the sardines will slightly soften the avocado beautifully.
- 7
Garnish each plate with fresh microgreens and lemon slices. Serve immediately while the sardines are still warm.
Tip: This dish is best enjoyed fresh off the grill for optimal texture and flavor.
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