Grilled Sardines with Courgette

Instructions

1. 1

   Pat the sardines dry with paper towels and season generously inside and out with sea salt and black pepper.

   Tip: Drying the sardines ensures they crisp beautifully on the grill without sticking.

2. 2

   Brush the courgette ribbons on both sides with 2 tablespoons of olive oil and season with salt and pepper.

   Tip: Thin ribbons cook quickly and develop excellent char marks.

3. 3

   In a small bowl, whisk together the remaining 4 tablespoons of olive oil with minced garlic, chopped dill, parsley, and chilli flakes to create a herb oil.

4. 4

   Preheat your grill to medium-high heat and lightly oil the grates to prevent sticking.

   Tip: A clean, well-oiled grill is essential for preventing the delicate sardines from breaking apart.

5. 5

   Grill the courgette ribbons for 2-3 minutes per side until they develop golden char marks and are tender. Transfer to a serving platter.

6. 6

   Place sardines on the grill and cook for 3-4 minutes per side, being gentle when turning. The flesh should be opaque and flake easily.

   Tip: Don't overcrowd the grill; work in batches if necessary.

7. 7

   Arrange the grilled sardines over the courgette ribbons on the platter.

8. 8

   Char the lemon halves on the grill cut-side down for 1-2 minutes until caramelised, then squeeze the juice over the sardines and courgettes.

   Tip: Grilled lemon juice adds depth and prevents the dish from tasting acidic.

9. 9

   Drizzle the herb oil generously over the entire dish and serve immediately while still warm.

   Tip: The warm sardines help the herb oil release its aromatics.