Summer is synonymous for one thing-barbecues. As soon as the weatherman predicts sun for the weekend the supermarkets pack their aisles with burgers, sausages and mini barbecues. With the sun (mostly) always shining in the barbecue is alight for most of the day ready to grill food.
Yes often everyone likes a good burger, but fish is a great option aswell-especially oily fish. Sardines are one of my favourite-but can cause a right mess as the thin skin can stick to the grill and overlook rather quickly.
Sardines don’t need a lot of prep-a squeeze of lemon juice, salt and pepper will do. But the other day I tried something slightly different; stuffing the sardines with a herby sauce called gremolata. The vibrancy of flavour works with the oily fish bring a feel of Italy to the table. Gremolata can also be used in other recipes such as pasta sauces, pan fried steaks or a garnish for osso bucco.
Small bunch of Parsley
2x Lemon zest
1-2 Garlic Cloves
Roughly chop the parsley and mix with crushed garlic, lemon zest and oil to bind
Stuff the cleaned out cavities of the sardines
Oil the sardines and place in a fish grill
Add to the preheated barbecue and cook for about 2-3 minutes each side
Serve immediately with a couple of lemon wedges