Grilled Sardines with Spinach
Prep
15 mins
Cook
20 mins
Servings
4
Difficulty
Easy
Here's a recipe I absolutely love making on busy weeknights. Grilled sardines with spinach comes together in just 35 minutes from start to table, and it's incredibly budget friendly since sardines are so affordable. These little fish are packed with omega 3 fatty acids that are wonderful for your heart and brain health. The beauty of this dish is how simple it truly is: you just grill the sardines until they're perfectly crispy, then toss them with garlicky wilted spinach and a shower of toasted breadcrumbs. It feels fancy enough for company but easy enough that you'll want to make it constantly.
Ella x
Ingredients
- 8fresh sardines(gutted and cleaned)
- 400 gramsfresh spinach(packed)
- 4 tablespoonsextra virgin olive oil
- 5garlic cloves(minced)
- 2lemon(1 for zest and juice, 1 for wedges)
- 3 tablespoonspanko breadcrumbs
- 2 tablespoonsfresh parsley(finely chopped)
- ½ teaspoonsea salt
- ¼ teaspoonblack pepper
- ¼ teaspoonred pepper flakes
- 1 tablespoonunsalted butter
Detail level
Instructions
- 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
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
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
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
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
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
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
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.
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