Grilled Sardines with Pumpkin Puree and Crispy Sage
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This is one of my favorite quick weeknight dinners because it comes together in just 55 minutes and costs so little to make. Fresh sardines are absolutely packed with omega 3 fatty acids, which are wonderful for your heart and brain health. The creamy pumpkin puree balances beautifully with the briny fish, while crispy sage leaves add this wonderful earthy crunch that brings everything together. It sounds fancy enough to serve guests, but honestly, it's simple enough that I make it all the time when I want something nourishing and delicious without spending hours in the kitchen.
Ella x
Ingredients
- 8fresh sardines(cleaned and gutted)
- 237 mlpumpkin puree(fresh roasted or canned)
- 6 tablespoonsextra virgin olive oil
- 12fresh sage leaves
- 3garlic cloves(minced)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 1lemon(cut into wedges)
- 59 mlvegetable broth
- 1 teaspoonhoney
- ¼ teaspoonred pepper flakes(optional)
Detail level
Instructions
- 1
Pat sardines dry with paper towels and season inside and out with half the sea salt and black pepper. Set aside at room temperature for 10 minutes.
Tip: Drying the fish helps achieve better grill marks and prevents sticking.
- 2
Heat 2 tablespoons of olive oil in a saucepan over medium heat. Sauté minced garlic for 1 minute until fragrant, then add pumpkin puree, vegetable broth, honey, and remaining salt. Stir frequently and simmer for 8-10 minutes until smooth and creamy. Season to taste.
Tip: The pumpkin puree should be warm and ready when the sardines finish grilling.
- 3
Preheat grill to medium-high heat (about 400°F) and lightly oil the grates with a brush dipped in oil.
Tip: A hot grill prevents fish from sticking and creates beautiful grill marks.
- 4
Place sardines directly on the grill and cook for 3-4 minutes per side until the flesh is opaque and skin is crispy. Avoid moving them frequently to maintain grill marks.
Tip: Sardines cook quickly due to their small size, so watch carefully to prevent overcooking.
- 5
While sardines grill, heat remaining 4 tablespoons of olive oil in a small skillet over medium heat. Add sage leaves and fry for 2-3 minutes until crispy and fragrant. Remove with a slotted spoon and drain on paper towels.
Tip: Crispy sage adds wonderful texture and aromatic depth to the dish.
- 6
Transfer warm pumpkin puree to serving plates, spreading it evenly across the base. Arrange two grilled sardines on top of each portion and drizzle with sage-infused olive oil.
Tip: Reserve some oil for finishing drizzles.
- 7
Garnish with crispy sage leaves, a pinch of red pepper flakes, and serve immediately with fresh lemon wedges on the side.
Tip: A squeeze of lemon juice brightens all the flavors just before eating.
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