Tuesday , August 4 2020
BBQ Sardines with Caper and Parsley Vinaigrette and Jewelled Couscous 1

BBQ Sardines with Caper and Parsley Vinaigrette and Jewelled Couscous

Recipe by Wells Crab House | www.wellscrabhouse.co.uk

Serves Eight

INGREDIENTS

16 fresh sardines, scaled and gutted
200ml of extra virgin olive oil
60ml of red wine vinegar
1 lemon, juiced

100g of capers, drained and chopped
3 tablespoons of fresh flat leaf parsley, chopped
Salt and freshly ground black pepper

Method
Preheat your BBQ to a high heat. 

Rinse the sardines inside and out and pat dry with kitchen paper. Brush all over with 60ml of the oil and season with salt and pepper.

To make the vinaigrette, put the vinegar, lemon juice, capers and parsley in a medium bowl and whisk in the remaining oil. Season with salt and pepper and set aside.

When the BBQ is very hot, lay the sardines on the BBQ.  

Cook for 4–6 minutes or until the sardines are golden with charred grill marks, then gently turn and cook for a further 4 minutes. If you turn the fish too early, the skin will stick and tear, so don’t rush it.

Place the sardines on a warm plate, drizzle over the vinaigrette and serve immediately.

Jewelled Couscous

INGREDIENTS

400g of couscous
2tbsp of olive oil
500g of soft dried apricots, chopped
1 cucumber, deseeded and chopped
1 yellow pepper, chopped

140g of black olives, chopped
140g of sun dried tomatoes, chopped
Small bunch of parsley, chopped
12 cherry tomatoes, halved
1 lemon, juiced
Salt and pepper to taste

Method
Place the couscous in a bowl and cover with 700ml of boiling water. Cover with cling film and leave for 10 mins, until all the liquid has been absorbed.

Pour over the oil, lemon juice and some seasoning, mix and fluff up the couscous with a fork.

Gently stir through the remaining ingredients and serve.

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