Grilled Sardines with Beetroot

Instructions

1. 1

   Preheat your grill to medium-high heat. Toss beetroot wedges with 2 tablespoons of olive oil, salt, and pepper, then arrange on the grill grate. Cook for 12-15 minutes, turning occasionally, until tender and caramelized at the edges.

   Tip: Wrap beetroot in foil if you prefer them softer and less charred.

2. 2

   While beetroot cooks, heat oil in a small pan over medium heat. Add sliced shallots and fry until golden brown and crispy, about 4-5 minutes. Transfer to paper towels and season lightly with salt.

   Tip: Keep the shallot oil for drizzling over the finished dish.

3. 3

   Pat sardines dry with paper towels and lay them flat. In a small bowl, combine minced garlic, lemon zest, thyme, and 2 tablespoons of olive oil. Rub this mixture inside and outside each sardine.

   Tip: Drying the fish helps it cook more evenly and develop better color on the grill.

4. 4

   Place prepared sardines on the hot grill and cook for 3-4 minutes per side without moving them too often, until the skin is crispy and flesh is just cooked through.

   Tip: Sardines cook quickly, so watch carefully to avoid overcooking.

5. 5

   In a bowl, whisk together lemon juice, red wine vinegar, honey, remaining 2 tablespoons olive oil, salt, and pepper to create a dressing.

   Tip: Make this dressing while the sardines are cooking for efficiency.

6. 6

   Arrange grilled beetroot on serving plates and top with warm sardines. Drizzle generously with the citrus dressing and scatter crispy fried shallots over everything.

   Tip: Add shallots just before serving to keep them crispy.