Grilled Sardines with Crispy Brussels Sprouts and Lemon-Herb Drizzle
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite quick weeknight dinners because it comes together in just 45 minutes and feels fancy without any fuss. Grilled sardines are packed with omega 3 fatty acids that are wonderful for heart health, and they're incredibly affordable too. I love pairing them with crispy roasted brussels sprouts and a bright lemon herb drizzle that brings everything to life. The combination is simple but elegant, and honestly, it never fails to impress whether I'm cooking for myself or having friends over. Give this one a try and you'll see why I keep coming back to it.
Ella x
Ingredients
- 8fresh sardines(cleaned and gutted)
- 1½ poundsbrussels sprouts(halved lengthwise)
- 6 tablespoonsextra virgin olive oil
- 3 tablespoonsfresh lemon juice
- 3garlic cloves(minced)
- 3 tablespoonsfresh parsley(finely chopped)
- 2 tablespoonsfresh dill(finely chopped)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ¼ teaspoonred pepper flakes
- 1 teaspoonlemon zest
Detail level
Instructions
- 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
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
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
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
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
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.
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