Grilled Sardines with Spinach

Instructions

1. 1

   Preheat your grill to medium-high heat, about 200°C (400°F). Pat the sardines dry with paper towels and lightly brush both sides with 1 tablespoon of olive oil. Season inside and out with salt and pepper.

   Tip: Dry fish grills better without sticking to the grates.

2. 2

   In a small bowl, combine panko breadcrumbs, 1 minced garlic clove, lemon zest, parsley, and red pepper flakes. Drizzle with 1 tablespoon of olive oil and mix until resembling wet sand.

   Tip: This topping adds texture and prevents the fish from drying out.

3. 3

   Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the remaining 4 minced garlic cloves and sauté for 30 seconds until fragrant.

   Tip: Watch the garlic carefully to prevent burning.

4. 4

   Add the fresh spinach in batches, stirring continuously until completely wilted, about 3-4 minutes total. Season with a pinch of salt and pepper, then transfer to a serving platter.

   Tip: The spinach will release moisture as it cooks, reducing its volume significantly.

5. 5

   Place sardines on the preheated grill, skin-side down first. Grill for 3-4 minutes without moving them.

   Tip: Resist the urge to flip too early; let the skin crisp and char slightly.

6. 6

   Carefully flip the sardines and grill the other side for 2-3 minutes. The flesh should be opaque and flake easily with a fork.

   Tip: Fresh sardines cook quickly, so keep a close eye to avoid overcooking.

7. 7

   Sprinkle the breadcrumb mixture evenly over each grilled sardine and dot with butter. Return to the grill for 30 seconds to toast the topping slightly.

   Tip: The residual heat will toast the breadcrumbs without burning them.

8. 8

   Arrange the grilled sardines over the wilted spinach, squeeze fresh lemon juice over everything, and serve immediately with lemon wedges on the side.

   Tip: Serve while hot for the best flavor and texture contrast.