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GRIDDLED SARDINES GREMOLATA RECIPE

Name: GRIDDLED SARDINES WITH GREMOLATA
Yield: 4
Ingredients: 12–16 sardines (scaled and gutted, depending on size); Olive oil (for drizzling); 12–16 sprigs Bunch of rosemary; Sea salt and freshly ground black pepper; leaves Bunch of parsley (only, chopped); Zest and juice of 1 lemon; Zest and juice of ½ orange; 1 garlic clove (peeled and finely grated or crushed); Olive oil

1 year ago

January 25, 2023

Gordon Ramsay Fanclub

GRIDDLED SARDINES WITH GREMOLATA

I love sardines: they are such a healthy but under-rated fish. My favourite way of eating them is charred and blistered from a beachside barbecue, but failing that, this recipe is pretty special too. Gremolata is a typical Italian condiment made of lemon zest, garlic and parsley which is served with fish or grilled meats. I’ve added a little orange here too as it works so well with the sardines.

Servings

MetricUS Imperial

Ingredients

12–16 sardines scaled and gutted, depending on size
olive oil for drizzling
12–16 sprigs Bunch of rosemary
Sea salt and freshly ground black pepper

FOR THE GREMOLATA

leaves Bunch of parsley only, chopped
Zest and juice of 1 lemon
Zest and juice of ½ orange
1 Garlic Clove peeled and finely grated or crushed
olive oil

Servings

MetricUS Imperial

Ingredients

12–16 sardines scaled and gutted, depending on size
olive oil for drizzling
12–16 sprigs Bunch of rosemary
Sea salt and freshly ground black pepper

FOR THE GREMOLATA

leaves Bunch of parsley only, chopped
Zest and juice of 1 lemon
Zest and juice of ½ orange
1 Garlic Clove peeled and finely grated or crushed
olive oil

Instructions

Drizzle the sardines with a little olive oil and season with salt. Insert a small sprig of rosemary in the stomach cavity of each one.
Place a griddle pan over a high heat. When hot, add the sardines (in batches if necessary) and cook for 2–3 minutes on each side, until nicely marked and cooked through.
Meanwhile, put the parsley in a bowl, add the citrus zest and juice, the garlic and a drizzle of olive oil. Stir well, then taste and season with a pinch of salt and pepper if necessary.
Serve the sardines with the gremolata spooned on top.