Grilled Sardines with Okra
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
My grandmother taught me this simple Mediterranean dish years ago, and it's become one of my go to weeknight dinners. Fresh sardines are incredibly affordable and packed with omega 3s that are wonderful for your heart, while okra adds a lovely texture and subtle earthiness. What I love most is that the whole meal comes together in just 40 minutes with minimal fuss. You simply grill everything until it's golden and fragrant, then finish with fresh lemon and herbs. It's the kind of rustic, honest food that tastes like you spent hours in the kitchen but really didn't.
Ella x
Ingredients
- 8fresh sardines(gutted and cleaned)
- ½ kgokra(trimmed)
- 6 tbspextra virgin olive oil
- 4garlic cloves(minced)
- 3 tbspfresh lemon juice
- 1 tspsea salt
- ½ tspblack pepper
- 2 tbspfresh thyme(chopped)
- ¼ tspred chili flakes
- 2lemon wedges(for serving)
- 3 tbspfresh parsley(chopped)
Detail level
Instructions
- 1
Preheat your grill to medium-high heat for 10 minutes until the grates are hot.
Tip: Oil the grill grates lightly to prevent fish from sticking.
- 2
Pat the sardines dry with paper towels and rub lightly with 2 tbsp of olive oil. Season inside and out with salt, pepper, and thyme.
Tip: Dry fish grills much better and develops better char.
- 3
Toss okra with 2 tbsp olive oil, salt, and pepper in a bowl. Arrange on the grill in a single layer.
Tip: Use a grill basket if you have one to prevent okra from falling through.
- 4
Place sardines perpendicular to the grill grates. Grill for 3-4 minutes per side until flesh is opaque and skin chars slightly.
Tip: Avoid moving sardines too much; let them develop a crust before flipping.
- 5
Grill okra for 8-10 minutes total, turning every 2-3 minutes until tender and lightly charred on all sides.
Tip: Okra should be soft when pierced with a fork but still hold its shape.
- 6
While grilling, combine remaining 2 tbsp olive oil with minced garlic, lemon juice, chili flakes, and a pinch of salt in a small bowl.
Tip: Don't heat this mixture; let it sit at room temperature to preserve the brightness of the lemon.
- 7
Transfer grilled sardines and okra to a serving platter. Drizzle generously with the garlic-lemon oil and sprinkle fresh parsley over the top.
Tip: Serve immediately while everything is still warm.
- 8
Garnish with lemon wedges and additional fresh thyme if desired. Serve with crusty bread to soak up the flavorful oil.
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