Grilled Sardines with Rocket

Instructions

1. 1

   Pat the cleaned sardines dry with paper towels. Brush both sides generously with 2 tablespoons of olive oil and season inside and out with salt and black pepper.

   Tip: Drying the fish ensures crispier skin when grilling and prevents sticking.

2. 2

   Preheat your grill to medium-high heat. Oil the grill grates to prevent sticking.

   Tip: Allow at least 5 minutes for the grill to reach proper temperature.

3. 3

   Whisk together 3 tablespoons of olive oil, minced garlic, lemon zest, lemon juice, and red chilli flakes in a small bowl. Set the dressing aside.

   Tip: The dressing can be made while the grill is preheating.

4. 4

   Place sardines on the hot grill, skin-side down first. Grill for 4-5 minutes without moving them until the skin is crispy and marked.

   Tip: Resist the urge to flip too early; let the skin develop a nice golden colour.

5. 5

   Carefully flip the sardines and cook the other side for another 3-4 minutes until the flesh flakes easily when tested with a fork.

   Tip: The second side cooks faster, so watch carefully to avoid overcooking.

6. 6

   Transfer grilled sardines to a serving platter and drizzle with half the garlic lemon dressing while still warm.

   Tip: Dressing the hot fish allows the flavours to absorb better.

7. 7

   In a large bowl, toss the rocket leaves with the halved cherry tomatoes and sliced red onion. Pour over the remaining dressing and toss gently to combine.

   Tip: Dress the salad just before serving to keep the rocket crisp and fresh.

8. 8

   Arrange the dressed rocket salad alongside or underneath the grilled sardines on serving plates. Finish with a squeeze of fresh lemon and extra flakes of sea salt if desired.

   Tip: Serve immediately while the sardines are still warm for the best flavour contrast with the cool salad.