Non-VegetarianCroatian-Australian cuisine Starters

Croatian-Australian Grilled Sardines

Name: Croatian-Australian Grilled Sardines
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Croatian-Australian
Ingredients: 800 g fresh whole sardines; 60 ml Extra virgin olive oil; 3 cloves Garlic; 25 g flat-leaf parsley; 1 tsp sea salt flakes; 0.5 tsp Black pepper; 1 whole Lemon; 1 whole Lemon; 1 sprig fresh rosemary sprig

Fresh whole sardines grilled over hot coals with garlic, parsley, and olive oil. A smoky seaside classic from Fremantle's rich fishing heritage.

🇦🇺Australia· Western Australia

Prep: 15 min
Cook: 10 min
Total: 25 min
Servings: 4
Difficulty: Easy
Calories: 360 kcal

Ingredients

0 of 9 gathered

Servings

800 g fresh whole sardines — scaled, gutted, and rinsed
60 ml Extra virgin olive oil — plus extra for brushing grill
3 cloves Garlic — finely minced
25 g flat-leaf parsley — finely chopped
1 tsp sea salt flakes — crushed
½ tsp Black pepper — freshly cracked
1 whole Lemon — halved for grilling
1 whole Lemon — cut into wedges to serve
1 sprig fresh rosemary sprig — used as a basting brush

Equipment

•Charcoal barbecue or hotplate grill
•Fish grilling basket or clean grill rack
•Tongs
•Small bowl
•Pastry brush

Nutrition

Per serving, approximate

Calories: 360 kcal
fat: 22 g
carbs: 2 g
fibre: 1 g
protein: 38 g
calories: 360 kcal

Instructions

1
Light charcoal in your barbecue and let coals burn down until covered in white ash.
2
Rinse cleaned sardines gently under cold water and pat completely dry with paper towel.
3
Mix olive oil, minced garlic, chopped parsley, sea salt, and black pepper together in a small bowl.
4
Brush the sardines lightly with a small amount of the seasoned oil on both sides.
5
Clean and oil the barbecue grill grate thoroughly to prevent delicate fish from sticking.
6
Place sardines onto the hot grill grate directly over the medium-hot coals.
7
Grill without moving for two to three minutes until skins are nicely blistered and charred.
8
Turn each sardine carefully with tongs and cook for another two minutes until opaque.
9
Place lemon halves cut-side down on the grill for two minutes until slightly caramelised.
10
Transfer grilled fish to a platter and spoon remaining garlic parsley oil over the top.

Chef's tips

Ensure the grill is intensely hot and well-oiled so the sardine skins release cleanly without tearing. Use a fresh rosemary sprig dipped in olive oil to baste the fish while cooking over coals for extra aroma.

Ingredient substitutions

fresh whole sardines → fresh pilchards or small mackerel fillets
charcoal barbecue → cast-iron grill pan or outdoor gas hotplate

Storage

Best eaten fresh, but leftovers can be kept in a covered glass container in the fridge for up to one day.

Reheating

Warm very gently in a dry frypan over low heat for two minutes or enjoy cold with bread.

Common mistakes to avoid

•Moving or flipping the fish too early before the skin chars and releases naturally.
•Using wet fish straight from the fridge, which causes them to stick and steam.
•Grilling over direct raging flames rather than even glowing white embers.

Serving suggestions

Serve immediately with crusty sourdough bread to soak up the herb oil.Accompany with boiled potatoes tossed with steamed silverbeet and olive oil.Pair with grilled lemon halves and a crisp rocket salad.