Barbecued sardines with parsley, roast garlic and lemon butter

Barbecued sardines with parsley, roast garlic and lemon butter

By
From
Nathan Outlaw's Home Kitchen
Serves
4
Photographer
David Loftus

When the sun is out and the barbecue lit, the first thing I want to eat is sardines. The smell of them cooking over coals is fantastic. If you don’t fancy the butter, make the same recipe but use olive oil. It will work just as well.

Ingredients

Quantity Ingredient
20 sardines, de-scaled, gutted and butterflied
olive oil, to drizzle
sea salt
freshly ground black pepper

For the flavoured butter

Quantity Ingredient
8 garlic cloves, skin on
250g unsalted butter, softened
3 tablespoons chopped curly parsley
2 shallots, peeled and finely chopped
1 lemon, Finely grated zest and juiced

To serve

Quantity Ingredient
1-2 lemons, cut into wedges

Method

  1. To make the butter, heat your oven to 180°C. Lay a piece of foil on your work surface and sprinkle with 1 tsp salt. Place the garlic cloves on the foil and drizzle with oil. Wrap the foil over the garlic and seal to form a parcel. Place on a baking tray and bake in the oven for 25–30 minutes depending on the size of the garlic cloves. To check if they are done, open up the parcel and gently give them a squeeze; they should be soft. Once cooked, remove from the foil and allow to cool.
  2. Put the butter, chopped parsley, shallots and lemon zest and juice into a bowl and mix well. Squeeze the garlic out of the skins onto a board and chop it through. Add the garlic to the butter and season with salt and pepper. Mix until thoroughly combined. Now either place in the fridge to use later or put to one side while you cook the sardines.
  3. Light your barbecue around 30 minutes before you are planning to start cooking.
  4. To cook the sardines, season them with salt and pepper and brush with a little olive oil. Place skin side down on the barbecue grid and cook for 3 minutes; don’t be tempted to move them now or you may tear the skin (which is protecting the fish). Carefully turn the sardines over and place them on a baking tray. Once you have all the sardines on the tray, place it on the barbecue grid for 1 minute to finish cooking.
  5. Once cooked, remove the sardines from the tray onto a platter so that everyone can help themselves. You can eat the sardines straight away or let them cool and eat them cold. Whichever way you choose, you’ll need to heat the butter until it is hot and melted and pour it over them before serving.
  6. Serve with lemon wedges for squeezing and chunks of bread alongside to mop up the delicious juices.
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