|12-16||sardines — filleted|
|1||lemon — zest only|
|60 ml||lemon juice|
|1||red chilli — deseeded, finely chopped|
|60 ml||fresh parsley — chopped|
|4||garlic cloves — finely chopped|
|freshly ground black pepper — to taste|
Arrange the cleaned sardines in a single layer in a dish suitable for marinating.
Mix all the ingredients for the marinade and pour over the sardines in the dish. Cover the bowl with plastic wrap and refrigerate for 30 minutes.
Arrange the sardines on a braai grid and braai over the coals for about 5 minutes on each side or until done. Serve with fresh bread and salad.
The oily sardines will hold their own with a light, wooded white or lighter red blend – otherwise, follow the Europeans’ example and pour a dry rosé.
If you’re grilling the sardines in your oven, add a little water to the pan to prevent them burning.|
Word and image: Home magazine
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