Frozen Sardines

Preparation info
    • Difficulty


Appears in
Floyd's Food

By Keith Floyd

Published 1981

  • About


  • sardines
  • plenty of lemon pieces
  • salt
  • mixed herbs (herbes de provence)


Defrost the sardines gently and dry very carefully.

The sardines are oily and will need no extra fat for cooking. So, preheat the grill, sprinkle the fish with plenty of salt and your herbs. Cook for 3 minutes each side until the skin is charred a little. Serve with your lemon pieces and bread and butter.