Sardines Grillées

Grilled Fresh Sardines with Parsley and Garlic

Preparation info

  • Difficulty


  • For



Appears in

The Cuisine of the Sun

By Mireille Johnston

Published 1990

  • About

Fresh sardines are available in the fall. This is an incredibly easy way to prepare them, and to my taste one of the best. It will take about 10 minutes from start to finish. If you cannot grill them over an open fire, a broiler will do. Serve this alone as an hors d’oeuvre or with Salade Mesclun or Salade Amère and Riz au Safran.


  • 24 small sardines, cleaned but left whole with their heads
  • salt
  • 2 tablespoons flour
  • juice of 2 lemons
  • freshly ground pepper
  • 3 tablespoons minced parsley
  • 3 garlic cloves, finely chopped
  • 1 tablespoon olive oil


Preheat the broiler. Rinse and dry the sardines between paper towels and sprinkle them with salt and flour. Place them in a shallow baking dish and put them 2 inches from the broiler flame for 2 minutes. Using two spatulas, turn them over on the other side. If you feel they are too small and fragile to turn over, let them cook 2 minutes longer on the same side.

Carefully take the sardines out of the broiler with two spatulas and place them on a warm platter. Sprinkle them with lemon juice, salt, pepper, parsley, garlic, and olive oil and serve.