Sautéed sardines
Ingredients
For 4 people
• 1000 g sardines
• 1 clove of garlic
• 1 chilli pepper
• ½ bunch of flat-leaf parsley
• some fresh
Mint leaves
• Juice of 1 lemon
• Olive oil
• Salt
• Pepper
preparation
Depending on the size of the sardines, cut the belly of the fish open and remove the innards including the central bone. Then wash, pat dry with kitchen paper and salt.
Prepare a charcoal grill for direct grilling and coat the grill thinly with oil. Grill the sardines for about 5 minutes per side (larger fish need a little longer), carefully turning them once.
Finely chop the garlic, chilli pepper, parsley and mint leaves and mix with a little olive oil and lemon juice. Season with salt and pepper and drizzle over the grilled sardines.
Serve with lettuce and white bread.
This recipe actually uses small Mediterranean sardines, which in Portugal are grilled whole over charcoal until crispy and eaten with the central bone. However, this is not everyone's cup of tea and is not recommended for the larger Atlantic sardines with their thicker skin.
FIRE&FOOD Issue 2-2016
