Grilled sardines with skordalia

Recipe from: 9/16/1998
skordalia, Greek

Ingredients 11
Servings 1


Serving Change
  • 1
    sardines, gutted and rinsed
  • 30
    olive oil
  • coarse salt
  • 6
    ripe, medium vine tomatoes
  • 4
    large potatoes, boiled in jackets
  • 8
    cloves garlic, chopped
  • 30
    parsley leaves
  • salt and milled black pepper
  • 170
    olive oil
  • 65
    lemon juice


Rinse sardines in cold water and leave to dry on paper towels. Rub olive oil and salt over. Place sardines on a greased baking sheet and grill for 2 minutes on each side (or braai them).

Preheat oven to 180 ºC.

Place tomatoes in a well-oiled ovenproof dish, dot with oil and season lightly, then roast until they wrinkle (about 30 minutes).

SKORDALIA: Skin potatoes, cut flesh into chunks and purée with garlic, parsley, salt and pepper until smooth, gradually adding olive oil and lemon juice, alternately. Stand at room temperature for 1 hour before serving or refrigerate overnight.

Serve sardines and tomatoes with skordalia.

Read more on: fish/seafood  |  roast  |  grill

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