Go Back

On the Coals Chargrilled Sardines I Kasai Grills

Method

Whip up this simple British Sardine BBQ dish with Tommy Banks, the brand ambassador for Kasai Grills.

 

In a bowl combine all ingredients, except parsley. Massage the mixture around the fish, cover and let marinade overnight.

 

Over hot coals, grill for 4 minutes on each side until nicely caramelised and the skins has become nice and crispy.

 

To serve, lay your freshly BBQed sardines on a plate, dress with lemon wedges and chopped parsley.

Ingredients
For the marinade
  • 2 garlic cloves, crushed
  • Zest of one lemon, plus extra wedges to serve
  • 5 sprigs rosemary
  • 5 sprigs thyme
  • 100ml rapeseed oil
  • 1tbsp chilli flakes
  • For the sardines
  • 12 sardines, gutted
To finish
  • 50g parsley, roughly chopped

Video