Grilled sardines in pepper
4 servings
25 minutes
Grilled sardines in pepper are a true reflection of Mediterranean cuisine, filled with freshness, spice aromas, and sea breeze. This recipe originates from coastal traditions where simplicity in preparation meets rich flavors. Tender sardines soaked in a spicy mix of peppers, dill, and garlic absorb citrus notes of lemon and the freshness of rosemary, creating an unmatched aroma. Grilled to perfection, they develop a crispy crust while retaining juiciness inside. Served on a bed of crispy lettuce and watercress salad makes the dish light and refreshing, perfectly complementing its rich taste. It’s a magnificent choice for a summer outdoor dinner that brings the festive and cozy feeling of Mediterranean evenings.
1
Preheat the grill to maximum temperature. Clean the sardines, rinse them inside and out, and carefully scale them. Pat the sardines dry with a paper towel.
- Sardines: 8 pieces
2
Crush the peppercorns with a pestle in a mortar, but do not grind.
- White peppercorns: 0.5 teaspoon
- Black peppercorns: 0.5 teaspoon
- Pink peppercorns: 0.5 teaspoon
3
Wash, dry, and chop the dill. Crush the garlic. Add to the bowl with the pepper mix, grate the zest of one lemon, add salt and olive oil, and mix.
- Dill: 1 bunch
- Garlic: 1 clove
- Lemon: 2 pieces
- Salt: to taste
- Olive oil: 3 tablespoons
4
Wash the rosemary. Place a sprig of rosemary inside each fish and drizzle with a mixture of pepper and dill. Flip to the other side and repeat the process. Let marinate for 10 minutes.
- Fresh rosemary: 8 stems
5
Meanwhile, wash the lettuce and watercress leaves. Chop the lettuce finely and arrange it on plates.
- Lettuce leaves: 4 pieces
- Garden cress: 8 stems
6
Wash the second lemon, cut it into four slices, and arrange on plates.
- Lemon: 2 pieces
7
Grill the sardines for 2-3 minutes on each side.
- Sardines: 8 pieces
8
Place 2 fish on plates, on top of the salad, and drizzle with the remaining spice mixture.
- Sardines: 8 pieces
- Olive oil: 3 tablespoons
