Grilled Sardines with Vegetable and Lemon Salsa and Puy Lentils

Enjoy some Mediterranean flavours with James Martin's tasty recipe for sardines served with a tangy salsa and lentils
By James Martin
Grilled Sardines with Vegetable and Lemon Salsa and Puy Lentils
  • Rating:
  • Serves: 2
  • Cook Time: 15 minutes
  • Prep Time: 10 minutes
  • Effort: easy



  • 150 g Puy lentils
  • vegetable stock, to cover
  • black pepper
  • 4 fresh sardines, scaled and gutted
  • olive oil
  • 1 red pepper, diced
  • 1/2 parsnip, diced
  • 1/2 small carrot, diced
  • 1/2 red onions, diced
  • 1 clove garlic, diced
  • 1/2 small cucumber, diced
  • 1/2 red chillies, diced
  • grated zest and juice of 2 lemons
  • 5 g chives, finely chopped
  • 5 g fresh coriander, finely chopped


1. Place the lentils in a saucepan. Add vegetable stock to cover, season with salt, bring to the boil and cook until tender; drain.

2. Preheat the grill. Season the sardines with salt and freshly ground pepper and brush with olive oil. Grill the sardines for 3 minutes on each side.

3. Mix together the diced red pepper, parsnip, carrot, red onion, garlic, cucumber and de-seeded chilli. Season with olive oil, salt and pepper and the juice and zest of two lemons.

4. Place in a saucepan, then warm through on a low heat and add the chopped chives and coriander.

5. To serve, dress the warm lentils with olive oil, salt and freshly ground pepper, place in the centre of the plate, spoon on the warm vegetable and lemon salsa and top off with crispy, grilled sardines.

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