Les Sardines Grillees

Grilled sardines


Preparation info

  • Serves


    • Difficulty


    • Ready in

      25 min

Appears in

The Cooking of Provence

The Cooking of Provence

By Patricia Lousada

Published 1995

  • About

It is wonderful that fresh sardines are now available in this country because they are surely one of the tastiest of all fish. With their glistening silver skin and succulent flesh, I cannot pass them by when I see them on a fish counter. They need only the simplest of preparations–grilling or frying.


  • 12 fresh sardines, gutted and gills removed but heads left on
  • 1 garlic clove, chopped finely
  • 1 tablespoon <


Preheat the grill. Rub the sardines with kitchen paper to remove any loose scales. Sprinkle the inner cavities with garlic and fennel seeds, and brush both sides with olive oil. Salt lightly. Grill them under a hot grill about 5 cm (2 inches) below the heat source for about 3–4 minutes each side. Handle them carefully, using a spatula to keep them intact. Place them on a heated platter and sque