Grilled Sardines with Lemon and Herbs
A simple and refined dish that highlights the delicate flavor of the sarlame, cooked to perfection with olive oil, lemon, and fresh aromatics.
23 min · easy
Ingredients
- 500g sarlame
- 3 tablespoons extra virgin olive oil
- 1 lemon
- 2 cloves garlic
- a bunch fresh parsley
- to taste sea salt
- to taste ground black pepper
Instructions
- Clean the sarlame by removing any innards and rinsing under cold water, then pat dry thoroughly with paper towels.
- Cut the sarlame into medallions about 2 cm thick and arrange on a baking tray.
- Season with olive oil, chopped garlic, lemon juice, salt, and pepper, then marinate for 10 minutes.
- Heat a grill or non-stick pan over medium-high heat until hot.
- Cook the sarlame for 3-4 minutes per side without moving it too much, until crisp and golden.
- Serve immediately, garnished with chopped fresh parsley and a squeeze of fresh lemon juice.
Chef's tip: Do not overcook the sarlame: it is ready when it turns opaque and flakes slightly with a fork. For a creamy touch, add a knob of cold butter at the end of cooking and whisk quickly.