Grilled Sardines with Crispy Herb Potatoes
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
My go to weeknight dinner is this grilled sardines with crispy herb potatoes, and honestly, it's a game changer. Fresh sardines are packed with omega 3 fatty acids that are wonderful for your heart, and they're incredibly budget friendly too. The best part? The whole meal comes together in under an hour, with most of that time just being hands off cooking. You simply roast those potatoes until they're golden and crispy with garlic and rosemary, then char the sardines on the grill until they're just perfect. It's restaurant quality food that feels effortless to pull off at home, and I promise your family will be impressed.
Ella x
Ingredients
- 8fresh sardines(cleaned and gutted)
- 1 kgwaxy potatoes(cut into 2cm cubes)
- 6 tablespoonsolive oil
- 2lemon(1 juiced, 1 sliced into wedges)
- 3 sprigsfresh rosemary
- 4garlic cloves(minced)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ½ teaspoonsmoked paprika
- 2 tablespoonsfresh parsley(finely chopped)
- ¼ teaspoonred pepper flakes
- 100 gramsfresh arugula
Detail level
Instructions
- 1
Preheat your grill to medium-high heat. If using a charcoal grill, allow coals to reach an even temperature.
Tip: For best results, oil your grill grates with a paper towel dipped in oil to prevent sticking.
- 2
Toss the potato cubes with 4 tablespoons of olive oil, half the minced garlic, rosemary sprigs, salt, black pepper, and smoked paprika. Spread onto a large sheet of aluminum foil.
Tip: Make a pouch with the foil to keep the potatoes moist and evenly cooked.
- 3
Place the foil packet on the grill and cook for 20-25 minutes, shaking the packet occasionally, until potatoes are golden and tender.
Tip: You can test doneness by carefully opening the foil and piercing a potato with a fork.
- 4
While potatoes cook, pat the sardines dry with paper towels. Rub the inside and outside with the remaining 2 tablespoons of olive oil, remaining garlic, lemon juice, and red pepper flakes.
Tip: Don't over-handle the delicate fish; use gentle motions to avoid tearing the flesh.
- 5
Place sardines directly on the oiled grill grates, cooking for 3-4 minutes per side until the flesh is opaque and flakes easily with a fork.
Tip: Sardines cook quickly, so watch them carefully to avoid overcooking.
- 6
Transfer the cooked potatoes from the foil to a serving platter and sprinkle with fresh parsley.
Tip: Carefully open the foil away from your face to avoid steam burns.
- 7
Arrange the grilled sardines on the platter with the potatoes and fresh arugula. Serve immediately with lemon wedges on the side.
Tip: The warm potatoes will slightly wilt the arugula, creating a balanced temperature contrast.
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