Grilled Sardines with Sea Greens
Grilled Sardines with Sea Greens



  • For the Dressing
  • 20ml white wine vinegar
  • 20g Dijon mustard
  • 1 lemon, zest and juice
  • 80ml olive oil
  • Salt and pepper
  • For the Sardines and Greens
  • 3 Little Gem lettuces
  • 1 tbsp olive oil
  • 70g samphire
  • 8 large sardines, cleaned
  • 1 tbsp chopped parsley
  • Preheat a grill pan. For the dressing, whisk the ingredients together until emulsified in a small bowl and set aside. Trim the root off the bottom of the lettuces and cut into quarters. Brush with some olive oil and grill until nicely charred. Set aside.
  • Blanch the samphire in boiling water for about 30 seconds, then remove with a slotted spoon and set aside to keep warm. Brush the sardines with oil and grill until the skin is charred, then turn over and repeat on the other side. Once the fish is cooked, flake the flesh into a bowl with the lettuce, some lemon zest and the parsley. Add the samphire and dressing, and serve with crusty bread.
20 mins
2 serving

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