Grilled (or Pan Seared) Sardines with Parsley Garlic Gremolata
Recipe type: Seafood
Cuisine: Spanish
Prep time: 
Cook time: 
Total time: 
Serves: 2 servings
Grilled or pan-seared sardines are not only tasty, they're a healthier fish choice high in Omegas and pair seamlessly with Spanish Rosado.
  • 5 sardines, cleaned with spine, head and tail removed
  • 4 garlic cloves, finely chopped
  • 1 heaping teaspoon lemon zest
  • 1 tablespoon lemon juice (15 ml)
  • 2-3 tablespoons olive oil (30 ml)
  • ½ cup finely chopped fresh parsley (1/2 of a bunch)
  • ½ cup finely chopped fresh mint (1/2 of a bunch)
  • ½ teaspoon smoked Paprika (2.5 g)
  • ¼ cup bread crumbs (optional)
  • ¼ cup grated Parmesan cheese (optional)
  1. Combine the garlic, lemon zest and juice, olive oil, parsley, mint, and paprika; mix to combine. If using breadcrumbs and Parmesan, mix them in. The mixture should be moist, not too dry or wet. Taste and add additional olive oil and/or lemon juice as desired, and to obtain consistency.
  2. Stuff each sardine with a heaping tablespoon of gremolata, making sure to not over fill. Close each and secure with a few toothpicks. Alternatively, if grilling you can wrap them individually in foil.
  3. To grill: Heat grill to medium-high. Clean and oil grates, place sardine foil packs on grill and cook 3-5 minutes. Turn over cooking the second side the same. (If you secure them with toothpicks, you can carefully put them directly on the grill.)
  4. If pan searing: Add about a tablespoon of oil to a pan and heat over medium-high. When warm, add sardines (they should sizzle slightly) being careful not to crowd. You may have to cook them in two batches. Sear the first side about 3-5 minutes. Flip and do the same to the second side to crispy golden brown.
  5. Serve immediately with roasted baby potatoes, your favorite grilled vegetables, a mixed green salad, or anything that works for you!
  6. Remember to serve with a glass of chilled Spanish Rosado!
Recipe by Savor the Harvest at