Whole grilled sardines smoked with rosemary and thyme
By Ben Tish
- 4 sardines, scaled and gutted, skin lightly scored
- 2 rosemary sprigs, leaves picked and stalks reserved
- 2 thyme sprigs, leaves picked and stalks reserved
- 1 garlic clove, finely chopped
- 2 very ripe plum tomatoes, halved
- 4 thick slices of ciabatta or sour dough bread
- Olive oil
- Half a lemon, cut into wedges
- Sea salt
- Black pepper
Light the BBQ and wait until it is very hot and the charcoal has turned ashen grey.
Season the sardines and rub with olive oil.
Finely chop the rosemary and thyme leaves, mix with the garlic and a splash of olive oil to loosen, and then season with salt and pepper. Drizzle half of this herb-garlic oil over the bread slices, season and then grill on both sides over the charcoal, until lightly charred.
Remove from the heat and then rub on side of each slice with half a tomato, pressing the flesh into the toast. Drizzle the rest of the herb-garlic oil over the tomato breads and leave at the side of the grill to keep warm.
Place the stalks on the charcoal to start smoking and then grill the sardines on each side for 3 minutes until the flesh turns opaque and the skin is charred and crispy. Squeeze over the lemon juice and then divide the sardines on to the charred bread slices and serve.