Grilled Sardines with Parsnip Puree and Crispy Sage
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in just about an hour and feels completely restaurant worthy. Fresh sardines are packed with omega 3 fatty acids that are wonderful for your heart and brain, and they're incredibly affordable too. The creamy parsnip puree provides a beautiful earthiness that balances the delicate fish, while crispy sage leaves add that unexpected textural contrast that makes people ask for your recipe. It's simple enough for a casual Tuesday night but elegant enough to impress guests at your table.
Ella x
Ingredients
- 12fresh sardines(cleaned and gutted)
- ¾ kgparsnips(peeled and chopped)
- 5 tbspolive oil
- 16fresh sage leaves
- 3garlic cloves(minced)
- 237 mlvegetable broth
- 1 tspsea salt
- ½ tspblack pepper
- 1lemon(halved)
- 4 sprigsfresh thyme
- 2 tbspbutter
Detail level
Instructions
- 1
Preheat your grill to medium-high heat and lightly oil the grates to prevent sticking.
Tip: If using a charcoal grill, let it heat for about 10-15 minutes until the coals are covered in white ash.
- 2
Cut the parsnips into 1-inch chunks and place in a pot with vegetable broth. Bring to a boil and cook for 15-18 minutes until very tender.
Tip: The parsnips should break apart easily when pierced with a fork for a smooth puree.
- 3
While the parsnips cook, pat the sardines dry with paper towels and season generously inside and out with sea salt and black pepper.
Tip: Dry fish grills better and gets crispier skin than wet fish.
- 4
Heat 2 tablespoons of olive oil in a small skillet over medium heat. Add the sage leaves and fry for 1-2 minutes until crispy and fragrant, then transfer to a paper towel-lined plate.
Tip: Watch the sage carefully as it can burn quickly—it should just turn slightly darker in color.
- 5
Drain the cooked parsnips, reserving 1/4 cup of cooking liquid. Transfer parsnips to a food processor with 2 tablespoons of olive oil, minced garlic, butter, and reserved broth. Blend until completely smooth and creamy.
Tip: Add more cooking liquid a splash at a time if the puree is too thick.
- 6
Place sardines on the preheated grill grates and cook for 3-4 minutes per side, turning only once. The fish is ready when the skin is charred and crispy and the flesh flakes easily.
Tip: Don't move the sardines around constantly—let them sit to develop those beautiful grill marks.
- 7
Grill the lemon halves cut-side down for 2-3 minutes until caramelized and juicy.
Tip: Grilled lemon juice adds a deeper, more complex citrus flavor than fresh lemon.
- 8
Divide the parsnip puree among four plates, arrange three sardines on top of each portion, garnish with crispy sage leaves and fresh thyme sprigs, and serve immediately with a grilled lemon half on the side.
Tip: Serve while everything is still warm for the best flavor and texture.
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