I love sardines! Here’s a method to cook them that promises to be delicious and flavorful.
Fresh sardines aren’t for the faint of heart. They come whole – with eyes, fins, and tails intact. Plus, you’ve gotta eviscerate them before you cook ‘em. And when you do eat them, you’ve got to contend with tons of tiny bones. The flesh is firm and has a strong, pronounced briney flavor. It ain’t chicken, folks. But without a doubt, I LOVE them!
They’re sustainable, delicious, easy to prepare, super healthy, packed with omega-3 fatty acids, and low in toxins. There are lots of great resources that teach you how to tackle these little fishies. Definitely check out this post to discover the different ways to prepare them. If you see fresh sardines at your fishmonger, snatch them up pronto!
Follow the jump to see how I made them!
Time to make Broiled Herb-Stuffed Sardines!
Serves 3
Ingredients:
- 6 large fresh sardines (2 pounds total)
- 3 tablespoons of butter or ghee
- ½ cup of Italian parsley, packed
- 4 stalks of green onions, chopped medium
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons of melted bacon grease
- 1 large lemon
Equipment:
- All of my recommended kitchen tools are listed here.
Method:
Like all perishable seafood, I kept the sardines on top of a bowl of ice in the refrigerator until I was ready to cook them.
I preheated the broiler on high and positioned the top rack 4 inches from the heating element.
Next, I took out my kitchen knife to gut the fish.
I cut a shallow line along the belly of the fish and pulled out the innards…
…before rinsing and patting them dry.
After the fish were cleaned, I threw the butter…
…parsley…
…green onions…
…and some salt and pepper into a mini food processor…
…and pulsed everything…
…until a uniform paste was formed.
I spooned 1 tablespoon of filling into each sardine cavity…
…brushed the skin with melted bacon grease…
…and sprinkled salt and pepper on each side of the sardines.
Then, I put the prepared sardines on a wire rack that was on top of a foil-lined baking sheet…
…and stuck the tray into the oven.
I broiled them for 5 minutes total, flipping the fish over at the halfway mark.
I sliced up a lemon…
…and served them with the broiled sardines.
Spritzed with some fresh lemon juice, these charred fishies were tasty!
Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013) and Ready or Not! (Andrews McMeel Publishing 2017)!
PRINTER-FRIENDLY RECIPE CARD
Broiled Herb-Stuffed Sardines
Ingredients
- 6 large fresh sardines 2 pounds total
- 3 tablespoon butter or ghee
- 1/2 cup Italian parsley chopped medium
- 4 green onion stalks chopped medium
- Diamond Crystal kosher salt
- Freshly ground black pepper
- 2 tablespoon melted bacon grease
- 1 large lemon
Instructions
- Preheat the broiler on high and position the top rack 4 inches from the heating element.
- Take out your kitchen knife and gut the fish. Cut a shallow line along the belly of the fish and pull out the innards. Rinse the fish and pat dry.
- Throw in the butter or ghee, parsley, green onions, salt and pepper into the food processor. Pulse until a uniform paste is formed.
- Spoon 1 tablespoon of filling into each sardine cavity.
- Brush the skin of the fish with the melted bacon grease and sprinkle salt and pepper on top.
- Put the prepared sardines on a wire rack on top of a foil-lined baking sheet and stick them into the oven.
- Broil for 5 minutes, flipping the fish at the halfway mark.
- Spritz with fresh lemon juice.
Notes
Nutrition
