Grilled Sardines with Crispy Brussels Sprouts and Lemon-Herb Drizzle

Instructions

1. 1

   Preheat your grill to medium-high heat, about 400°F. While the grill heats, toss the halved brussels sprouts with 2 tablespoons of olive oil, salt, and pepper in a large bowl until evenly coated.

   Tip: If you prefer, you can partially steam the brussels sprouts for 5 minutes before grilling to ensure they cook through.

2. 2

   Place brussels sprouts cut-side down directly on the grill grates. Cook for 8-10 minutes until the cut sides are deeply caramelized and crispy, then flip and cook for another 5-7 minutes until tender. Transfer to a serving platter.

   Tip: Don't move them around too much; let them sit to develop that beautiful golden crust.

3. 3

   While the brussels sprouts finish cooking, prepare the herb oil: whisk together 4 tablespoons of olive oil, lemon juice, minced garlic, parsley, dill, lemon zest, red pepper flakes, salt, and pepper in a small bowl.

   Tip: Make this while the vegetables cook so it's ready just in time.

4. 4

   Pat the cleaned sardines dry with paper towels and lightly brush both sides with a small amount of olive oil. Season generously with salt and pepper inside and out.

   Tip: Dry fish grieves better and won't stick to the grill.

5. 5

   Oil your grill grates well to prevent sticking. Place sardines perpendicular to the grill grates and cook for 3-4 minutes on the first side without moving them, then gently flip and cook for another 2-3 minutes until the flesh is just opaque and flakes easily.

   Tip: Sardines are small and delicate; high heat and short cooking time prevent them from drying out.

6. 6

   Arrange the grilled sardines over the crispy brussels sprouts on your serving platter. Generously drizzle the herb-lemon oil over everything and serve immediately.

   Tip: The warm fish will absorb the flavors of the herb oil beautifully.