September - Barbecued Sardines
8 x 30g (1oz) sardines, fresh or defrosted, cleaned
2 x 15ml spoon (2 tablespoons) fresh chopped parsley
juice and rind of 1 lemon
2 x 15ml spoon (2 tablespoons) olive oil
salt and black pepper
thyme and rosemary sprigs, to garnish
Preheat the barbecue
Lay the fish in a shallow dish.
Mix together the parsley, lemon rind and juice, olive oil and seasoning.
Pour the mixture over the fish and coat well.
Arrange thyme and rosemary sprigs over the barbecue grid and lay the fish on top.
Cook for 3-4 minutes on each side, brushing fish occasionally with any remaining lemon and herb mixture.
Serve hot with a salad and crusty bread.
Serves 4 as a starter
NUTRITIONAL VALUES PER PORTION (APPROX) 150 Kilocalories;
12g Protein; 11g Fat; 0g Carbohydrate; 1g Fibre.
Tip: Cook under a hot grill omitting the sprigs of fresh herbs.