Serves: 2

• Ingredients

For The Sardines:

600 grams (1.3 pound) whole fresh sardines
3 tablespoons olive oil
⅔ teaspoon kosher salt
dried oregano to serve with
lemon quarters to serve with

For The Lemon Dressing:

4 tablespoons extra virgin olive oil
3 tablespoons lemon juice

• preparation

Prepare The Sardines:

Place the sardines in a bowl with very cold water. And allow them to soak for 20 minutes. This will help firm their skin so it won't break as you clean them.
Rub the skin to remove any scales.
Gut the sardines by making a small incision with a knife on the belly right after the head.Pull out the innards.
Rinse the sardines well.

Prepare The Lemon Dressing:

Add the extra virgin olive oil and lemon juice to a small bowl and whisk until it thickens.e one.

Grill The Sardines:

Heat a grill pan, griddle, or bbq on high. Brush the grates with oil.
Pat dry the sardines. Then drizzle with the 3 tablespoons of olive oil and sprinkle the salt on top. Gently mix so the oil and salt spread all over.
The cooking surface must be very hot so that the fish won't stick. If cooking on a bbq you may need to adjust the heat to medium. Sardines tend to flame up due to their fat content.
Cook the sardines for 2 minutes on high or 5-6 minutes on medium before flipping them.
Flip the sardines carefully.
Cook for 3 more minutes on high or 6-7 minutes on medium.
Add sardines to a plate, and pour the emulsified dressing all over the fish. Sprinkle some dried oregano on top and serve with a few pieces of lemon on the side.

Serves: 2

It’s important to remember to soak bamboo skewers in cold water for at least half an hour before using so they don’t
scorch.

• Ingredients

1 tsp finely grated lemon zest
½ tbsp finely chopped rosemary
1 tbsp finely chopped parsley
1 garlic clove, very finely chopped
½ tbsp finely chopped pitted green olives
½ tbsp chopped capers
½ tsp sea salt flakes
¼ tsp freshly ground black pepper
8 large sardines, cleaned and trimmed
Extra virgin olive oil, for brushing and serving
Lemon wedges, to serve

• preparation

Mix together the lemon zest, rosemary, parsley, garlic, olives, capers, salt and pepper. Set aside. Preheat the grill to high.
Pierce each sardine from head to tail with a skewer. Lay them on a lightly oiled baking tray and sprinkle them with some extra virgin olive oil, salt and pepper. Grill for 2 minutes on each side.

Serve the skewered sardines scattered with the herb mixture, drizzled with a little extra oil and with the lemon wedges alongside.

Serves: 4

• Ingredients

200g cherry tomatoes
Olive oil
8 garlic cloves, peeled and roughly chopped
A few sprigs of thyme, finely chopped
1 teaspoon balsamic vinegar
2 tins of sardines in olive oil (120g each), drained
Sea salt and freshly ground black pepper

• preparation

Cut the cherry tomatoes in half and remove the seeds.

Heat the olive oil in a large frying pan and place the tomatoes, cut-side down, into the pan. Add the garlic and a little thyme. Turn down the heat and leave the tomatoes to slowly absorb the flavours.

Once the skins are shrivelled and the cut side has colored slightly, remove the pan from the heat and leave the tomatoes to cool.

Gently remove the skins from the tomatoes. This should be easy if the tomatoes are completely cooked. Crush the tomatoes with the garlic and olive oil. Season with the vinegar, salt and pepper.

Spoon the tomatoes on to plates, top with sardines and sprinkle with a little more thyme, if you like.