Grilled Sardines with Gremolata and Fennel and Olive Salad
Recipe by Joe Boiling
6 Sardines, gutted
For the gremolata;
1 Lemon, zest
1 Small bunch of parsley, roughly chopped
2 Cloves of garlic, finely chopped
For the fennel and olive salad;
2 tbsp Black olives, halved
1/2 a small head of fennel, finely slice
1 tsp Caster sugar
1 Lemon, zest and juice
The way Roccbox crisps up fish skin and maintains moist flesh is amazing- it really shines when cooking whole fish of any description but this sardines recipe is a great, easy and simple starting point if you haven’t tried it yet…
As Roccbox is heating up, make the gremolata by mixing all the ingredients together in a bowl and set to one side.
For the salad, mix the caster sugar with the lemon juice and zest. Add the oil whilst mixing.
Next up, cook the sardines by rubbing them with a little olive oil and liberally sprinkling over some salt, before popping in Roccbox for around 3-4 minutes or until nicely charred.
Flip the sardines over and cook on the other side for another minute or so whilst dressing the olive and fennel salad with the lemon oil.
Remove the sardines, sprinkle the gremolata over the fish and salad and serve.
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