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Piri piri grilled sardines with lemon & fennel salad
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2 Romano peppers
1 red chilli
1 clove garlic
½ x 15g pack fresh oregano
1 tsp sweet smoked paprika
1 tbsp sherry vinegar
2 tbsp olive oil
6 sardines, scaled and gutted
1 lemon, finely sliced
1 head fennel, finely sliced
25g pack fresh parsley, chopped
1 tbsp avocado oil
1. Light the barbecue or heat a griddle pan to hot.
2. To make the sauce, place the peppers and chilli on the barbecue or griddle, cook until blackened and soft, turning frequently. Remove from the heat and leave to cool. Once cool, peel, split in half and remove the seeds and stalks. For extra heat, leave the seeds in the chilli. Place the pepper and chilli into a small bowl food processor along with the garlic, oregano, paprika, vinegar and oil and blitz until smooth.
3. Put a third of the piri piri sauce in a separate bowl and use to brush over the sardines. Reserve the rest. Cook the sardines over the barbecue or grill for 3 minutes on each side until the skin is crisp and the flesh falls away from the bone.
4. To make the salad, toss the lemon, fennel, parsley and avocado oil together then serve with the cooked sardines and reserved sauce.
Typical values per serving: