Grilled Sardines with Lotus Root and Miso-Butter Glaze
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes like you've been cooking all day. Fresh sardines are packed with omega 3 fatty acids that are wonderful for your heart and brain, plus they're incredibly affordable at most fish counters. The miso butter glaze brings this umami richness that transforms the delicate fish, while the lotus root adds a lovely crunch and subtle sweetness. It's simple enough for a casual family meal but elegant enough to serve guests, and the whole thing grills beautifully in just twenty five minutes from start to finish.
Ella x
Ingredients
- 12fresh sardines(cleaned and gutted)
- 1 mediumlotus root(peeled and sliced into 1/4-inch rounds)
- 3 tablespoonswhite miso paste
- 4 tablespoonsunsalted butter
- 2 tablespoonsfresh lemon juice
- 2 tablespoonssake or dry white wine
- 3 tablespoonsextra virgin olive oil
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 1 tablespoonfresh ginger(minced)
- 3scallions(chopped for garnish)
- 1 tablespoonsesame seeds(toasted)
Detail level
Instructions
- 1
Preheat your grill to medium-high heat. Pat sardines dry with paper towels and lightly brush both sides with olive oil. Season inside and out with sea salt and black pepper.
Tip: Dry fish grills better and prevents sticking to the grate.
- 2
Toss lotus root slices with 1 tablespoon of olive oil and a pinch of salt. Arrange on a grill-safe skewer or grill basket to prevent them from falling through the grates.
Tip: Soaking sliced lotus root in ice water for 5 minutes before grilling reduces any bitterness.
- 3
In a small saucepan over medium heat, whisk together miso paste, minced ginger, and sake until smooth. Stir in butter and lemon juice until the mixture is creamy and combined. Remove from heat and set aside.
Tip: Don't boil the miso sauce as high heat can diminish its delicate flavors.
- 4
Place lotus root slices on the grill and cook for 3-4 minutes per side until they develop light char marks and become tender. Transfer to a serving platter.
Tip: Lotus root should have slight resistance when pierced with a fork but not be mushy.
- 5
Grill sardines for 3-4 minutes on the first side without moving them. Carefully flip and cook another 2-3 minutes until the flesh is opaque and skin is crispy.
Tip: Sardines are delicate; use two spatulas or tongs to flip them gently to avoid breaking.
- 6
Arrange grilled sardines alongside the lotus root on the platter. Drizzle the miso-butter glaze over both the fish and lotus root.
Tip: Warm the glaze gently before drizzling if it has cooled.
- 7
Garnish generously with fresh chopped scallions and toasted sesame seeds. Serve immediately while hot.
Tip: Fresh garnishes add brightness and contrast to the rich, umami-forward glaze.
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