Grilled Sardines with Parsnip Puree and Crispy Sage

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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.