This Week’s Top Stories About Sardines Recipes

Fresh sardines, despite their small size, have a lot going for them. They’re excellent for you since they’re high in omega-3 fatty acids. They’re a sustainable seafood supply that’s healthy for the oceans and the environment. Grilled sardines are a regular menu item at many Spanish tapas bars, where the small fish is eaten like corn on the cob, right off the bone with your hands (and yes, cutlery can be used as well).

Sardines on the grill
Sardines typically only require a spritz of lemon juice and a sprinkling of sea salt when grilled. However, before putting the fish on the grill, I prefer to marinate it in olive oil, lemon juice, and garlic. A pinch of smoky Spanish paprika in the marinade serves to mimic and extend the smoke and char from the hot grill. What is the best fish to eat?

How to cook sardines in the oven?
To make the sauce, add all the ingredients in a large mixing bowl, except the fresh parsley and the sardines. Mix thoroughly.After that, add the sardines and gently toss them until they are evenly coated (do not break them).Prepare a skillet or cooking dish by greasing it with olive oil and layering the sardine’s one on top of the other. Any remaining dressing should be drizzled over them.Roast for 15-17 minutes, or slightly longer if the sardines are larger.Sprinkle with fresh parsley and a squeeze of lemon after they’re done.

Recipe for Grilled Sardines with Lemon, Garlic, and Paprika

Ingredients
Three finely minced medium garlic cloves (about one tablespoon)1/4cup of extra virgin olive oil1/4 cup fresh lemon juice (about two lemons)One teaspoon smoked paprika from Spain1/2 teaspoon black pepper, freshly groundOne pound cleaned, scaled, and gutted fresh sardinesKosher salt or sea saltTwo tbsp. fresh parsley, choppedFor serving, lemon wedges

Directions
In a small mixing bowl, whisk the garlic, olive oil, lemon juice, paprika, and black pepper. Pour the marinade over the sardines and arrange them in a single layer on the bottom of a shallow baking dish. Turn the fish to ensure they are equally covered, and spoon some of the marinades into each fish’s cavity. Set aside for 30 minutes to marinate.

One complete chimney of charcoal should be lit. Pour out and place the coals in an even layer on the charcoal grate once all of the charcoal has been fired and covered with grey ash. Place the cooking grate on the grill, cover it, and let it heat up for 5 minutes. Alternatively, preheat a gas grill by turning all of the burners to the highest heat setting, covering it, and waiting 10 minutes. The grilling grate should be cleaned and oiled.

Remove the sardines and grill
Remove the sardines from the marinade and grill for 2 minutes or until well-charred. Flip the sardines over with a metal spatula or fish turner and grill for another 2 minutes, or until blackened on the second side and cooked through. Season the sardines with salt and place them on a big plate. Serve with lemon wedges and chopped parsley as a garnish.

Roasted Sardines with Garlic and Herb Crushes from the Mediterranean

Roasted sardines with a garlic herb crust are so good that you could devour them with your hands.

Ingredients
One pound freshly cleaned, rinsed, and patted dry sardines
One minced garlic clove
Two tablespoons mustard (French)
One tbsp lemon juice + 1 tbsp lemon juice for serving
One tablespoon oregano, dried1/2 tbsp. paprika
One teaspoon onion flakes (dried)
A quarter teaspoon of salt
Peppercorns, freshly ground
Three tablespoons extra virgin olive oil
Two tablespoons chopped fresh parsley

Instructions
Preheat the oven to 430 degrees Fahrenheit (220 degrees Celsius) with the fan on.
Except for the fresh parsley and the sardines, combine all ingredients in a large mixing basin.
Add the sardines to the bowl and gently toss to coat all of the sardines.
Grease a skillet (or a baking dish) with olive oil and arrange the sardines in a single layer. Drizzle any remaining dressing over the fish.
Roast for 15-17 minutes, or slightly longer if the sardines are larger.
Remove from the oven and garnish with fresh parsley and a squeeze of lemon.