Salted and grilled sardines

Whole grilled sardines are classic Mediterranean beach food, evoking memories of lazy lunches under rustic awnings, just a step away from the sea. Here they are served with salmoriglio, an Italian herb salsa pounded with sea salt. They can also be cooked on skewers over a dying fire
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Salted and grilled sardines
Whole grilled sardines are a classic Mediterranean summer dish


1. Rub the sardines inside and out with salt. Cover and put in a cool place for 30-45 minutes.

2. Make the salmoriglio by adding the salt to a mortar and pounding all the ingredients one at a time with a pestle.

3. Meanwhile, prepare the barbecue. Rinse the salt off the sardines. Pat them dry with kitchen paper, then leave to air-dry for 15 minutes.

4. Once the flames have died down, position a lightly oiled grill rack over the coals to heat.

5. When the coals are cool, or with a thick coating of ash, brush the fish with a little oil and put them in a small, hinged, wire barbecue fish basket. If you
Grill by Linda Tubby
don’t have a wire basket, grill directly on the rack, but oil it well first.

6. Grill for about three minutes on one side and about two and a half minutes on the other. Serve with the salmoriglio and focaccia.

More recipes from Grill

Toasted sfilatino with aromatic tomatoes
Seared mixed onion salad with parsley and balsamic dressing

Grill by Linda Tubby, published by Aquamarine, £8.

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