"Sardines were made for cooking over an open fire," says Tish. "Their oiliness helps lubricate the flesh and crisp the skin. The herbs here are used twice – to flavour the bread and also smoke the fish as it's grilling."
Salt Yard maestro Ben Tish's signature grilled sardines
We know you like to go off-piste with your BBQ. That's why we've brought you this recipe for delicious grilled sardines from Salt Yard's Ben Tish. Go on, you know you want to...
Preparation time 5 mins
Cooking time 15 mins
- 4 sardines, scaled and gutted, skin lightly scored
- 2 sprigs rosemary, leaves picked and stalks reserved
- 2 sprigs thyme, leaves picked and stalks reserved
- 1 clove garlic finely chopped
- 2 very ripe plum tomatoes cut in half
- 4 thick slices of ciabatta or sourdough bread
- Sea salt and black pepper for seasoning
- Olive oil for cooking
- Half a lemon for squeezing
- Light and set a BBQ until it's very hot and the charcoal is an ashen grey. Season the sardines and rub with olive oil.
- Finely chop through the rosemary and thyme leaves, mix with the garlic and a splash of olive oil to loosen and then season with salt and pepper. Drizzle half of this herb-garlic oil over the bread slices, season and then grill on both sides, over the charcoal until lightly charred.
- Remove from the heat and then rub on side of each slice with half a tomato, pressing the flesh into the toast. Drizzle the rest of the herb-garlic oil over the tomato breads and leave at the side of the grill to keep warm.
- Place the stalks on the charcoal to start smoking and then grill the sardines on each side for 3 minutes until the flesh turns opaque and the skin is charred and crispy. Squeeze over the lemon juice and then divide the sardines on to the bread slices and serve.