Dressed sardines

Ed Baines barbecues juicy sardines to serve with a sensational lip-smacking dressing
By Ed Baines
Dressed sardines
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 15 minutes
  • Effort: easy



  • 12 fresh sardines
  • 30 g plain flour
  • olive oil

For the dressing

  • large bunch mint, finely shredded
  • 2 tbsp red wine vinegar
  • pinch of celery salt
  • 2 shallots, finely chopped
  • 02 lemons, zest onlygrated
  • pinch dried red chilli flakes
  • black pepper
  • 2 tbsp olive oil


1. To make the dressing, place the mint, vinegar, celery salt, chopped shallots, lemon zest and chilli in a bowl and whisk well. Set aside.

2. Run a sharp knife along the underside of the sardine. Under very gentle running water, using the index finger, remove the fish's innards. At this point, still under running water, gently scrape off any outer scales from the fish, ensuring you remove all of them - they come away easily using your thumb or a table knife. Using a tea towel, dry the sardines well to help avoid their sticking to the grill.

3. Scatter the flour on to one large plate and drizzle a little olive oil on to another. Dip the sardines into the flour on both sides to coat, and then lightly pull the fish through the olive oil.

4. Place on the preheated hot barbecue and cook for about 5 minutes on each side. Finish the dressing by adding the oil and seasoning with salt and pepper.

5. Lay the cooked sardines on a large plate and spoon over the delicious fresh, tangy dressing, the perfect accompaniment for sardines.

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