Grilled Sardines with Mushroom and Garlic Butter
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes restaurant quality. Fresh sardines are packed with omega 3 fatty acids that are wonderful for your heart and brain, plus they're incredibly affordable. The garlic butter with sautéed mushrooms takes these little fish from simple to spectacular, and the whole dish feels fancy enough to impress guests yet easy enough for any skill level. A squeeze of fresh lemon brings everything into perfect balance. You'll love how the flavors meld together on the grill.
Ella x
Ingredients
- 8fresh sardines(cleaned and gutted)
- 400 gramsmixed mushrooms(sliced (cremini, oyster, or shiitake))
- 4garlic cloves(minced)
- 3 tablespoonsunsalted butter
- 4 tablespoonsextra virgin olive oil
- 1fresh lemon(halved)
- 2 tablespoonsfresh parsley(chopped)
- 1 teaspoonfresh thyme
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 2shallots(thinly sliced)
- 100 millilitersdry white wine
Detail level
Instructions
- 1
Preheat your grill to medium-high heat (around 200°C/400°F). Pat the cleaned sardines dry with paper towels and lightly brush both sides with 1 tablespoon of olive oil. Season inside and out with half the sea salt and black pepper.
Tip: Dry sardines will prevent sticking and help achieve a beautiful char on the skin.
- 2
Heat the remaining 3 tablespoons of olive oil and butter in a large skillet over medium heat. Add sliced shallots and sauté for 2 minutes until softened and fragrant.
- 3
Add the minced garlic to the skillet and cook for 30 seconds, stirring constantly to prevent burning. Then add the sliced mushrooms and fresh thyme, stirring well to coat evenly.
Tip: Keep the heat at medium to avoid burning the garlic, which will make the dish bitter.
- 4
Cook the mushroom mixture for 8-10 minutes, stirring occasionally, until the mushrooms are golden brown and have released their moisture. Season with remaining salt and pepper to taste.
- 5
Deglaze the mushroom skillet by pouring in the dry white wine, scraping up any browned bits from the pan. Let it simmer for 2 minutes until slightly reduced.
Tip: This adds depth and brightens the earthy mushroom flavors.
- 6
While the mushrooms finish cooking, place the sardines on the preheated grill. Cook for 3-4 minutes on each side, rotating gently to create crosshatch marks. The skin should be crispy and the flesh just cooked through.
Tip: Don't flip too early—let them get a good sear before turning to prevent sticking.
- 7
Squeeze fresh lemon juice over the grilled sardines immediately after cooking. Arrange them on a serving platter and spoon the warm mushroom mixture generously over the top.
- 8
Garnish with fresh chopped parsley and serve immediately while the sardines are still warm. Offer extra lemon wedges on the side for additional brightness.
Tip: This dish is best enjoyed fresh off the grill, so time your cooking so everything finishes at the same moment.
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