The aroma of grilled sardines reminds me of summer holidays in the Mediterranean; my father loved them. I have learnt to appreciate them so much more - when I was a child I hated all the bones, but I loved the smell, simply cooked over wood on the beach. This recipe has a spicy twist with the harissa.
- 12 sardines, scaled, gutted and left whole
- olive oil, to brush
- sea salt and freshly ground black pepper, to season
- lemon wedges, harissa, Moroccan salad, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Wash the sardines well and pat dry.
Brush them with olive oil, season and grill quickly over a griddle plate or charcoals on the barbeque or under a domestic grill for about 3–4 minutes on either side. They should be cooked through and the skin will be slightly charred.
Serve with lemon wedges, harissa and a Moroccan salad.