Grilled Portuguese sardines

Method4 steps

1. 1

   Step 1: Pat the eight gutted sardines dry. Peel and slice all three garlic cloves, strip and bruise the leaves from all four rosemary sprigs, and deseed and finely chop the red chilli (1). Wash and zest the half lemon, then cut that same zested half into wedges and keep the wedges separately for serving. Mix all two tablespoons extra-virgin olive oil, the tablespoon smoked sweet paprika (1 tbsp), actual sliced garlic, stripped rosemary, chopped chilli and lemon zest with the marinade salt and pepper. Put this actual marinade in a baking dish, add all eight sardines and toss to coat. Keep the prepared lemon wedges away from the raw fish.

   Uses 8 gutted fresh whole sardines · 2 tbsp extra-virgin olive oil for marinade · 3 cloves Garlic · 1 tbsp smoked sweet paprika for marinade · ½ lemon, zest used in marinade and the same half cut into serving wedges in step 1 · 4 sprigs Rosemary · 1 Red Chilli · Salt for marinade, to taste

2. 2

   Step 2: Cover the actual marinade-coated sardines and refrigerate for a few hours. Keep the separately prepared lemon wedges covered and ready for serving.

   Uses All eight actual coated sardines

3. 3

   Step 3: Heat a barbecue or griddle pan until hot. Grill all eight actual marinated sardines for four to five minutes on each side until caramelised, with flesh cooked through and opaque and flaking easily, or at least 63°C / 145°F in the thickest flesh. Continue as needed for the actual fish size. Discard any raw-fish-contact marinade left in the dish.

   Uses All eight actual chilled marinated sardines

4. 4

   Step 4: Put all eight actual cooked sardines onto a serving plate. Drizzle with the separate fresh extra olive oil and sprinkle with a little separate extra smoked sweet paprika. Squeeze the actual held lemon wedges over them and serve as four portions, two sardines each.

   Uses All eight actual cooked sardines · The actual wedges from the same half lemon · Extra fresh extra-virgin olive oil for serving · A little extra smoked sweet paprika for serving