Cornish sardines are a small oily fish, with flesh that is super sweet and buttery. And because they’re small, they only take a few minutes to grill, BBQ or fry in a little butter.
For the simplest meal in the world, just serve them grilled with a hunk of fresh baguette to mop up the juices.
I popped a spring of rosemary in the cavity of each fish, sprinkled them with a little salt & pepper and grilled them for around 4 minutes each side. The rosemary wasn’t overwhelming at all, just adding a hint of flavour, and the fish was juicy and utterly delicious.
- 1-2 Cornish sardines per person. Have the fishmonger gut them, and remove the head & tail if you'd prefer.
- A few sprigs of rosemary.
- Salt & pepper.
- Rinse the fish well, then pat dry with kitchen paper.
- Stuff each fish with a sprig of fresh rosemary, sprinkle with salt & pepper and grill under a hot grill for 3-5 minutes. Turn and repeat on the other side.
- Spread the meat in the thickest part of the fish to ensure it is cooked through, then serve with a simple salad, roast veggies or a chunk of fresh bread.