Skewered Sardines

Serves 4 – each portion provides over your day’s need of vitamin D

This sardine recipe always reminds me of wonderful holidays in the Mediterranean. I remember one day when I arrived at Malaga airport and couldn’t wait until I got to my favourite beachside restaurant in Nerja, smelt the sardines cooking on the open fire, took off my socks, put my feet in the sand and . . . ah yum.

Grilled sardines, good bread, a bowl of salad and a glass of wine – so simple and so healthy. You’ll find them at any fishmongers and most supermarkets, so, go on, get out the deck chair and think of holidays.

16 fresh sardines (check to see if the fish you buy has been previously frozen. Sardines often are and must not be refrozen)
2 lemons, halved
olive oil
coarse sea salt
4 wooden skewers

Soak the skewers in warm water for 30 minutes – this stops them burning. Thread four sardines onto each.

Brush with a little olive oil, sprinkle with salt.

Pre-heat a grill to its highest setting then cook the sardines for three minutes each side.

Serve with half a lemon.

MY TIP

Sardines love lemons – and it’s the other way around too, almost like a Hollywood partnership. If you don’t like

the pips, however, there’s an easy way to bypass them: wrap lemon halves tightly with string in a piece of kitchen

muslin. That way you get the juice and none of the pips. This may look like a fancy restaurant gimmick but it’s really very practical.