Grilled sardines with lemon and chile
The cheapest main in this library and among the best fed — oily enough to take a fierce heat without drying, and the whole thing cooks in six minutes.
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Ingredients
For the whole dish · serves 4
- Fresh sardines1¾ lb
- Olive oil2½ tbsp
- Lemon1
- Red chileone, sliced thin
- Garlic clovestwo, sliced
- Flat-leaf parsleya large handful
- Flaky sea saltgenerously
Served with
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+4g net · 90 kcal · 12 min · together 5g net, 495 kcal
Method
6 steps · 20 minutes
- Buy them whole and gutted, and rinse the cavity rather than scaling them. Sardine scales come off in the pan.
- Dry them completely and salt them heavily 10 minutes before cooking. The salt draws out surface water and the skin then crisps.
- Grill or broil as close to the heat as you can get, 3 minutes a side, and do not move them until they release.
- They will stick if you turn them early, and the skin is the best part to lose.
- Warm the garlic and chile in the oil off the heat, so it infuses without frying.
- Spoon that over with the lemon and parsley. Eat them with your hands and lift the spine out in one piece.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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