Grilled Sardines on Sourdough

Grilled Sardines on Sourdough

A Mediterranean holiday wouldn’t be complete without having a few grilled fresh sardines with a drizzle of lemon. They’re plentiful, cheap and oh so tasty. But why wait for a holiday?

Sardines are a member of the herring family and I associate herring with scandinavia, pickled and served with onions.

For this recipe I used an online fish monger, The Fish Society, who ship all of their fish frozen. They pack it with bags of blocked dry ice which keeps it frozen right to your door. It’s great quality. 

Method

• If you bought your sardines frozen defrost them.
• Light your Egg and set it up for a direct cook with the cast iron grid. Your cast iron grid is double sided, set it up with the wider bars on top. You want your Egg to be around 250°C and your cast iron surface pre-warmed. Wipe it with a piece of kitchen towel with a little oil on it.
• Cut your lemon in half. Reserve one half.
• Now cut the rest of your lemon so you have thin slices, 2 for each sardine.
• Lay the lemon slices on the Egg so that they can support one of the fish.
• Place your half piece of lemon skin side up on the griddle.
• Grill each fish for about 3-4 minutes.
• Turn your sardines and place your sourdough on the grid to toast. If you like it really crispy you can drizzle a little olive oil on it. Flip the bread after a couple of mins.
• Cook the sardines for a further 1-2 minutes until cooked through.
• I like to rub some raw garlic on the crust edges.
• Serve your sardines on the sourdough with the half burnt lemon on the side to squeeze over the fish.
• Sprinkle with the paprika.