Grilled Sardines with Tomato
Prep
20 mins
Cook
18 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in under 40 minutes and tastes absolutely restaurant quality. Fresh sardines are packed with omega 3 fatty acids that are wonderful for your heart, and they're incredibly affordable too. The beauty of this dish lies in its simplicity: you're just grilling beautiful fish and topping it with a fresh tomato sauce brightened with garlic, oregano, and a squeeze of lemon. It's the kind of meal that feels special but requires almost no fuss in the kitchen.
Ella x
Ingredients
- 8fresh sardines(cleaned and gutted)
- 600 gripe tomatoes(diced)
- 3garlic cloves(minced)
- 5 tablespoonsextra virgin olive oil
- 2 teaspoonsfresh oregano(or 1 teaspoon dried)
- 1lemon(zest and juice)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 1red onion(thinly sliced)
- 3 tablespoonsfresh parsley(chopped)
- ¼ teaspoonpinch of chili flakes
Detail level
Instructions
- 1
Heat 2 tablespoons of olive oil in a skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant, then add the diced tomatoes, oregano, and chili flakes.
Tip: Don't let the garlic brown or it will become bitter.
- 2
Simmer the tomato mixture for 8-10 minutes, stirring occasionally, until it reduces and deepens in flavor. Season with half the salt and pepper, then stir in the lemon juice and zest. Remove from heat and fold in the sliced red onion.
- 3
While the tomatoes cook, pat the sardines dry with paper towels and brush both sides with 2 tablespoons of olive oil. Season inside and out with the remaining salt and pepper.
- 4
Preheat your grill to medium-high heat and lightly oil the grates to prevent sticking.
- 5
Place sardines on the hot grill and cook for 3-4 minutes per side, depending on their size. They should have light char marks and the flesh should be opaque and flake easily with a fork.
- 6
Transfer the grilled sardines to a serving platter and spoon the warm tomato compote over and around them.
- 7
Drizzle with the remaining 1 tablespoon of olive oil and garnish with fresh parsley. Serve immediately with crusty bread or lemon wedges on the side.
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