Skew­ered sar­dines with tartare dress­ing

Serves 4 Prep 20 mins Cook 10 mins


1 le­mon, zested and juiced 4 tbsp olive oil 12 sar­dines, cleaned, gut­ted and heads cut off (ask your fish­mon­ger to do this) small bunch dill, finely chopped small bunch pars­ley, finely chopped 1 tbsp ca­pers, drained and chopped 2 tbsp cor­ni­chons, drained and

finely chopped


8 wooden skew­ers, soaked in wa­ter

1 Pour half the le­mon juice and 1 tbsp olive oil over the sar­dines, then rub it into the fish’s cav­ity and skin. Lay 2-3 sar­dines (de­pend­ing on size) side by side and thread a skewer through the tail end and one through the head end, pack­ing them closely to­gether.

2 To make the tartare dress­ing, com­bine the le­mon zest and the rest of the juice and oil with the dill, pars­ley, ca­pers, cor­ni­chons and some sea­son­ing. Set aside.

3 Sea­son the sar­dines re­ally well, then care­fully lift them onto a hot bar­be­cue. Cook for 3- 4 mins on each side, care­fully lift­ing the skew­ers to turn them, then trans­fer to a serv­ing plate. Spoon over a lit­tle dress­ing and serve the rest on the side. PER SERV­ING 400 kcals, fat 28g, sat­u­rates 5g, carbs 1g, su­gars none, fi­bre none, pro­tein 37g, salt 0.9g

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