Recipe
Serving 4Β Β Β Β Time 30 minutes
Ingredients
12 to 16 fresh whole sardines (2 to 2 1/2 pounds), scaled, cleaned, and rinsed
2 cups peeled, seeded, and diced Β tomatoes
3/4 cup extra- virgin olive oil
1/3 cup coarsely chopped pitted Kalamata olives
1/3 cup chopped fresh parsley
2 tablespoons chopped fresh basil
2 tablespoons minced shallot
1 tablespoon minced garlic
1/4 cup plus 1 tablespoon freshly squeezed lemon juice
Coarse sea salt and freshly ground black pepper
1/2 cup olive oil
Directions
Put sardinesβ side by side on a clean kitchen towel (use can use paper towels) and carefully roll into a cylinder to remove excess moisture. Place in the refrigerator until ready to use. Β Β It is important that the sardines are dry before adding the oil and seasoning. Β
Preheat a grill or broiler to high.
In a medium bowl, combine diced tomatoes, 1/2 cup olive oil, olives, parsley, basil, and garlic. Add 1 tablespoon lemon juice, 1 teaspoon salt, and 1 /2 teaspoon pepper. Mix well. Set aside at room temperature until sardines are ready to be served.
Transfer sardines to a baking sheet and drizzle 1/4 cup olive oil over them. Turn sardines in the oil to coat the other side. Β Oil grill grate (or broiler pan) before you begin cooking. Season sardines on both sides with 1 teaspoon salt and 1/2 teaspoon pepper. Place directly on grill or broiler and cook, undisturbed, until skin is crispy and lightly charred, 2 to 3 minutes. Turn sardines over and cook another 2 to 3 minutes.
Place tomato mixture on a serving platter, arrange grilled sardines, season them a final time with sea salt and black pepper, and drizzle with remaining 1 /4 cup lemon juice and remaining 1 /4 cup olive oil. Serve immediately. Β Β
Enjoy! Β
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