Come to my house if you like fresh fish! We eat fish several times a week and all sorts of fish thanks to the fact that we live only across the road to a fishmonger.
Fresh seabass, squid, bream, mackerel, sardines or any other beauty like this, provided that it is fresh, will take you straight to the seaside with its beautiful perfumed taste of the sea.
I have entered a competition on the "Thomas Cook Airlines" around their Hottest Destinations to create a "bbq-inspired" recipe inspired by their holiday destination Faro in Portugal.
As you know I love Mediterranean healthy food and Portugal is just up my street so I chose a classic: sardines, perfectly in tune with Portuguese cooking.
I have chargrilled them on a griddle pan to give them a wonderful BBQ flavour. I have also griddled some peppers too to go with them but you could do sliced eggplant or zucchini if you prefer. An easy marinade with lemon juice and olive oil will help bring out the wonderful flavour of the sardines.
For a chance to win two tickets to Barbados you can enter the competition via this link and vote for your favourite recipe (please please vote for mine!).
- Prep Time : 25 minutes
- Cook Time : 15 minutes
- Yield : 4
Wash the peppers, remove stems and seeds and cut them into quarters.
Finely chop the garlic cloves then mix them in a bowl with 3 tbsp of olive oil, the juice of one lemon, 1 tbsp of chopped parsley, salt and pepper; whisk well to combine.
Put the sardines in a bowl and pour the marinade over them. Set aside for 30 minutes stirring the fish on both sides so it will be coated evenly.
Heat up your griddle pan until very hot. I have a cast iron pan which I always heat up for at least 10 minutes before using it. Dip a kitchen paper towel in oil and quickly rub the heated (not smoking!) pan to avoid any food sticking to it as it cooks.
Place the peppers on the hot griddle pan and cook them on both sides for 4 to 5 minutes or until soft then set aside.
Remove the sardines from the marinade and place them on the hot griddle pan for about 2 to 3 minutes turning them on both sides until they look charred and they are cooked through.
In a bowl toss the peppers with a little olive oil oil, a pinch of salt and ground pepper.
Put the sardines and the peppers on a serving dish. Drizzle the sardines with a little olive oil and a squeeze of lemon juice.
Garnish with chopped parsley and serve with lemon wedges.
This recipe is sponsored by Thomas Cook Airlines, all opinions are my own.