Grilled Sardines

Jo Pratt's exquisite grilled fish are marinated in garlic and herbs and served with a creamy cucumber and spring onion salad
By Jo Pratt
Grilled Sardines
  • Rating:
  • Serves: 2
  • Cook Time: 15 minutes
  • Prep Time: 10 minutes plus ½ - 1 hr to marinate
  • Effort: easy


For the sardines

  • 12-16 sardines, depending on size, gutted and cleaned
  • 1 clove garlic
  • 1-2 sprigs oregano or thyme
  • 2 tbsp extra virgin olive oil
  • 1/2 lemon, juice only
  • lemon wedges, to serve

For the salad

  • 100 g low-fat cream cheese
  • 100 ml yogurt
  • 1/2 lemon, juice only
  • 1/2 cucumber, cut into small chunks
  • 1/2 bunches spring onion
  • 1 small bunches mint, roughly chopped


1. The sardines can be left whole or the fillets removed, according to preference. Either way, make sure they are well-cleaned and place in a shallow dish.

2. With a mortar and pestle, gently pound together the garlic, oregano or thyme, olive oil, lemon juice and a good pinch of sea salt and black pepper to create a marinade. Tip this over the sardines and leave to marinate for about 30 minutes to 1 hour, turning occasionally.

3. For the salad: mix the cream cheese, yogurt and lemon juice until you have a smooth creamy consistence. Add the cucumber, spring onion and mint. Season with salt and pepper and set aside while you cook the sardines.

4. Heat a griddle or barbecue and remove the sardines from the marinade. Cook for a few minutes on each side (less if you are using fillets) until golden, crispy and cooked through.

5. Serve the cooked sardines with wedges of lemon and the creamy cucumber salad. Crusty bread or buttered new potatoes can also be served for a more substantial meal.

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