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Grilled Sardines With Herbs - Simple, Bright, and Full of Flavor

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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 8–10 fresh sardines, cleaned and gutted (head on or off, your choice)
  • 2–3 tablespoons extra-virgin olive oil, plus more for serving
  • 2 cloves garlic, very finely minced
  • 1 lemon (zest and wedges for serving)
  • 1 small bunch fresh parsley, chopped
  • 1 tablespoon fresh oregano or thyme, chopped (or 1 teaspoon dried)
  • Sea salt (or kosher salt)
  • Freshly ground black pepper
  • Optional: pinch of red pepper flakes
  • Optional: smoked paprika for a hint of warmth

Method
 

  1. Prep the fish: Rinse the sardines under cold water and pat them very dry with paper towels. Dry skin means better browning.
  2. Make the herb mix: In a small bowl, combine olive oil, garlic, lemon zest, parsley, oregano or thyme, salt, pepper, and a pinch of red pepper flakes if using.
  3. Coat the sardines: Lay fish on a tray and rub the herb oil all over, inside and out. Use just enough to gloss the skin—too much oil can cause flare-ups.
  4. Heat the grill: Preheat a gas or charcoal grill to medium-high. Clean the grates and oil them well. If using a grill pan, heat it until it’s almost smoking.
  5. Grill quickly: Place sardines on the grill diagonally across the grates. Cook 2–3 minutes per side, until the skin is crisp and lightly charred and the flesh is opaque. Don’t fuss with them—flip once with a thin spatula.
  6. Finish and serve: Transfer to a platter. Squeeze fresh lemon over the top and drizzle with a little more olive oil. Sprinkle with extra herbs and a pinch of smoked paprika if you like.
  7. What to serve: Add lemony greens, crusty bread, or boiled potatoes with olive oil and salt. A tomato salad is perfect here.