Skewered sardines with tartare dressing
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- zest and juice 1 lemon
- 4 tbsp olive oil
- 12 sardinescleaned, gutted and heads cut off (ask your fishmonger to do this)
- small bunch dillfinely chopped
- small bunch parsleyfinely chopped
- 1 tbsp capersdrained and chopped
- 2 tbsp cornichondrained and finely chopped
- 8 wooden skewerssoaked in water
Nutrition: per serving
- kcal400
- fat28g
- saturates5g
- carbs1g
- sugars0g
- fibre0g
- protein37g
- salt0.91glow
Method
step 1
Pour half the lemon juice and 1 tbsp olive oil over the sardines, then rub it into the fish’s cavity and skin. Lay 2-3 sardines (depending on size) side by side and thread a skewer through the tail end and one through the head end, packing them closely together.
step 2
To make the tartare dressing, combine the lemon zest and the rest of the juice and oil with the dill, parsley, capers, cornichons and some seasoning. Set aside.
step 3
Season the sardines really well, then carefully lift them onto a hot barbecue. Cook for 3-4 mins on each side, carefully lifting the skewers to turn them, then transfer to a serving plate. Spoon over a little dressing and serve the rest on the side.
