Sardines with Lemon Salsa

Charmaine Lu -
  • 24 butterflied sardines
  • 2 lemons
  • 1 large red onion
  • Small bunch of parsley and mint
  • 125ml olive oil
  • ½ lemon, juice only
  • Preheat the grill to high. Cut the tops and bottoms off the two lemons, then cut away the zest and pith. Roughly chop the flesh and chunk into a bowl. Add the chopped onion and herbs, and mix together. Add the olive oil and lemon juice, along with some salt and pepper. Leave the salsa to macerate.
  • Cook the sardines under the hot grill until blistered and cooked through, then transfer to a serving plate. Sprinkle with sea salt and serve alongside the lemon salsa.
20 mins
6 serving