Grilled Sardines with Watercress

Instructions

1. 1

   Pat the cleaned sardines dry with paper towels and arrange them on a large plate. Lightly brush both sides with 1 tablespoon of olive oil and season generously with salt and pepper.

   Tip: Dry fish prevents sticking on the grill and ensures better browning.

2. 2

   Heat a grill pan or outdoor grill to medium-high heat. Once smoking, carefully lay the sardines perpendicular to the grill grates and cook for 3-4 minutes until golden and crispy.

   Tip: Don't move the sardines around; let them develop a good crust.

3. 3

   Flip the sardines gently using a fish spatula and cook for another 2-3 minutes on the second side until the flesh is opaque and cooked through.

   Tip: The fins will char slightly, which adds wonderful flavor.

4. 4

   While the sardines cook, warm 2 tablespoons of olive oil in a small pan over medium heat. Add the sliced garlic and sauté for 2-3 minutes until golden and fragrant but not burnt.

   Tip: Watch the garlic carefully as it can burn quickly and become bitter.

5. 5

   Transfer the cooked sardines to a serving platter and keep warm. Arrange the fresh watercress in a large shallow bowl or on individual plates.

   Tip: The warmth of the sardines will gently wilt the watercress when combined.

6. 6

   In a small bowl, whisk together the remaining 2 tablespoons of olive oil, lemon juice, red wine vinegar, lemon zest, minced shallot, and a pinch of salt and pepper.

   Tip: Taste the dressing and adjust acidity or seasoning to your preference.

7. 7

   Pour the warm garlic oil over the watercress and toss gently to coat. Drizzle the lemon vinaigrette over the greens.

   Tip: Use the watercress as a bed for the sardines or serve alongside.

8. 8

   Arrange the grilled sardines on top of the dressed watercress, garnish with fresh thyme sprigs and extra lemon zest, then serve immediately while still warm.

   Tip: This dish is best enjoyed fresh off the grill for maximum flavor and texture contrast.