Grilled Sardines with Tapenade and Lemon
Savor the essence of the Mediterranean with this simple yet elegant dish that pairs the freshness of the sea with the robust flavors of tapenade. Grilled sardines are a staple in coastal cuisine and when topped with a zesty lemon-infused tapenade, they transform into a delightful meal that's both heart-healthy and brimming with taste.
Equipment
- Grill
- Food processor
- Measuring spoons and cups
- Bowl
- Knife
- Cutting board
- Paper towels
- Pastry brush
Ingredients
- 16 fresh sardines, gutted and scaled about 2 pounds / 900 grams
- 2 tbsp olive oil 30ml
- 1 tsp sea salt 5g
- 1/2 tsp freshly ground black pepper 2g
- 1 cup black olives, pitted about 150g
- 2 anchovy fillets 10g
- 1 clove garlic, minced about 1 teaspoon / 5g
- 1 tbsp capers, drained about 8g
- 1 tsp fresh thyme leaves 1g
- 2 tbsp extra virgin olive oil 30ml
- 1 lemon, zest and juice about 3 tablespoons juice / 45ml
- Lemon wedges for serving
Instructions
- Preheat your grill to medium-high heat.
- Rinse the sardines under cold water and pat dry with paper towels. Brush both sides of the sardines with olive oil and season with salt and pepper.
- Grill the sardines for about 3-4 minutes on each side until the skin is crispy and the fish is cooked through.
- While the sardines are grilling, prepare the tapenade. In a food processor, combine the black olives, anchovy fillets, minced garlic, capers, and fresh thyme. Pulse until the mixture becomes a coarse paste.
- Transfer the tapenade to a bowl and stir in the extra virgin olive oil and the zest and juice of one lemon. Mix well to combine.
- Once the sardines are grilled, arrange them on a serving platter.
- Spoon the tapenade over the warm sardines and serve immediately with additional lemon wedges.
Notes
If fresh sardines are not available, high-quality canned sardines can be used as an alternative.
The tapenade can be made ahead of time and stored in the refrigerator for up to one week.
For an additional touch of flavor, you can add a sprinkle of fresh parsley or a drizzle of lemon-infused olive oil before serving.