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Summer Sardines!

Baked Sardines With Chopped Greens And Pine nuts

For the Chopped Greens and Pine Nuts

1 Garlic Clove, finely chopped
1 tsp Lemon Zest, finely grated
1 tbsp Parsley, finely chopped
1 tbsp Green Olives, pitted, finely chopped
1 tsp Capers, finely chopped
1 tbsp Pine Nuts, toasted, finely chopped
½ tsp Sea Salt Flakes
¼ tsp Black Pepper, freshly ground
4 tbsp Extra Virgin Olive Oil

Method: In a small bowl mix together garlic, lemon zest, parsley, green olives, capers, pine nuts, salt, pepper and olive oil and set aside in the fridge.


For the Sardines

8 Bamboo Skewers, soaked in water for at least half an hour (so that they don’t scorch)
8 Sardines, cleaned and trimmed
4 Slices of Lemon
3-4 Thyme Sprigs
3-4 tbsp Extra Virgin Olive Oil
½ tsp Sea Salt Flakes
¼ tsp Black Pepper, freshly ground

Method: Preheat the oven to 180
Pierce each sardine from head to tail with a bamboo skewer and lay them on a lightly oiled baking tray or tray lined with baking paper. Drizzle the olive oil, sprinkle with salt and pepper and scatter the lemon wedges and thyme sprigs on top.

Recipe and photos by Christina Vlahoulis



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