Grilled sardines with gremolata mushrooms

Allegra McEvedy combines lemon zest, parsley and garlic with tiny button mushrooms to make the ideal accompaniment for sardines in this simple dish
By Allegra McEvedy
Grilled sardines with gremolata mushrooms
  • Rating:
  • Serves: 2
  • Cook Time: 10 minutes
  • Prep Time: 10 minutes
  • Effort: easy


For the gremolata mushrooms

  • large handful flatleaf parsley, chopped
  • 2 lemons, grated zest only
  • 1 cloves garlic, finely chopped
  • 4 tbsp extra virgin olive oil
  • 200 g button mushrooms, thinly sliced

For the sardines

  • 4-6 sardines, scaled and gutted
  • ½ lemons, cut into wedges


1. For the gremolata mushrooms: mix the parsley, lemon zest and garlic together in a bowl, season with salt and black pepper and gradually stir in the olive oil. Pour this over the mushrooms in a large bowl and toss gently, using your fingers, to combine.

2. For the sardines: preheat the grill to high. Line the grill pan with aluminium foil.

3. On each sardine, make 3 deep, diagonal cuts through the flesh until you feel the backbone. Sprinkle with salt then arrange on the grill pan and grill for 6-8 minutes or until cooked (you don't need to turn them). Alternatively cook on a hot barbecue.

4. Serve the grilled sardines with the gremolata mushrooms and wedges of lemon.

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