Grilled Sardines Served with Crushed Potatoes
Straight from the Mediterranean, here's a recipe for a hearty and ecofriendly supper – Grilled Sardines with Smashed Potatoes. In less than two hours, whip up this flavorful dish using fresh sardines, rustic potatoes, and a tangy lemon and olive dressing.
What to buy: To save on time, ask your fishmonger to clean and bone the sardines for you. Don't forget to grab a pastry brush from the kitchen supply store or online, as it'll help you brush on that delicious dressing.
See more recipes using sustainable fish.
- Yields: 4 servings
- Difficulty: Medium
- Total Time: About 2 hrs
Ingredients (16)
For the potatoes:
- 2 1/2 pounds medium Yukon Gold potatoes
- 1/4 cup extra-virgin olive oil
- 2 tablespoons finely chopped fresh rosemary leaves
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon kosher salt, plus more as needed
- Freshly ground black pepper
For the sardines:
- 2 pounds fresh sardines, scaled, heads and fins removed, gutted, and boned
- Freshly ground black pepper
- 1 cup kalamata olives, pitted and coarsely chopped
- 1/2 cup coarsely chopped fresh Italian parsley leaves
- 3 medium garlic cloves, minced
- 3 anchovy fillets, minced
- 3 tablespoons extra-virgin olive oil
- Zest of 2 medium lemons (about 2 teaspoons)
- Juice of 2 medium lemons (about 1/4 cup)
- 1/4 teaspoon kosher salt, plus more as needed
- 3/4 cup fresh breadcrumbs
Instructions
For the potatoes:
- Preheat your grill or broiler on high heat.
- Boil the potatoes in a large pot, then simmer them until they're fork-tender, about 25 to 30 minutes. Drain the potatoes.
- Once the potatoes are cool enough to handle, halve them and place them in a large mixing bowl. Add the olive oil, rosemary, red pepper flakes, measured salt, and pepper to taste. Toss to coat the potatoes evenly.
- Grill the potatoes cut-side down for 4-5 minutes, or until charred and crispy. Flip the potatoes over and grill for another 3-4 minutes, until tender and cooked through.
For the sardines:
- Keep the grill or broiler on high heat.
- Season the sardines with salt and pepper and set them aside.
- Combine the olives, parsley, garlic, anchovies, olive oil, lemon zest, lemon juice, measured salt, and pepper to taste in a medium bowl. Stuff each sardine with a few teaspoons of the olive mixture.
- Grill the sardines for 1-2 minutes per side, or until firm and cooked through.
Serving Tips
- Divide the potatoes among four plates.
- Lay the sardines over the potatoes.
- Drizzle any remaining olive mixture from the bowl on top of the sardines.
- Sprinkle the breadcrumbs over the sardines before serving.
Enjoy a taste of the sunny Mediterranean with this zesty and succulent sardine dish!
- For a sustainable creditline, consider using fish from sources that prioritize ecofriendly practices, such as the sardines used in this Grilled Sardines with Smashed Potatoes recipe.
- This recipe not only offers a unique nutrition profile with its sardines, but also emphasizes on using fresh ingredients for a flavorful and healthy dish that promotes a balanced diet.
- To complete the Grilled Sardines with Smashed Potatoes dish, ensure you have a good quality spatula for the hassle-free flipping of both the potatoes and sardines during the grilling process.
