Special Diet

  • 12 fresh sardines, cleaned, or use fillets if preferred
  • 50 g (2 oz) chopped parsley
  • 1 teaspoon freshly ground black pepper
  • 1 garlic clove, crushed
  • finely grated rind and juice of 1 lemon
  • 2 tablespoons white wine
  • 1 tablespoon olive oil

Put all the ingredients for the marinade in a small saucepan. Bring to the boil, then remove from the heat.

Place the sardines on a prepared barbecue or on a preheated hot griddle or under a hot grill. Cook for 1–2 minutes on each side until crisp and golden.

Arrange the sardines in a single layer in a shallow dish. Pour the dressing over the sardines and serve hot. Alternatively, cover and refrigerate for at least 1 hour before serving cold, with tabbouleh and a mixed green leaf salad, if liked.

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