Grilled Sardines, Coriander and Cumin


Preparation info

  • Serves


    • Difficulty


Appears in


By Samantha Clark and Samuel Clark

Published 2014

  • About

These sardines are at their most delicious when cooked over charcoal.


  • 8 very fresh sardines, scaled and gutted
  • 1 young garlic clove, finely chopped
  • teaspoons


Salt the sardines generously. Heat a barbecue, a griddle pan or a heavy frying pan over a high heat and add the sardines. They need literally a couple of minutes on each side, just until the flesh turns opaque, so be careful not to overcook them. Bear in mind that they will continue to cook a little even after they are taken off the heat.

When ready, transfer to a plate and scatter all