Lemon-marinated sardines
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Tom Aikens serves up a sublime, summery dish of lemon-marinated sardines. Charred red peppers form the main base of the mixture, while orange zest, thyme and garlic add further layers of flavour. As with any uncooked fish dish, make sure you use incredibly fresh sardines for this dish. If you're lucky enough to get your hands on some fresh anchovies, these make a fantastic addition.
First published in 2018
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Ingredients
Metric
Imperial
- 12 sardine fillets, very fresh, or use fresh anchovy fillets if you can get your hands on them
- 2 red peppers
- 1/2 tsp thyme leaves, fresh
- 80ml of olive oil
- 4 tsp lemon juice, plus a little lemon zest
- 1 pinch of orange zest
- 1 small shallot, finely diced
- 1 small garlic clove, finely chopped
- 2 tsp chopped chives
- 2 tsp chopped parsley
- flaky sea salt
- freshly ground black pepper
SAVE RECIPE
Method
1
To begin, char the peppers by holding them over an open flame or grilling until the skins have completely blackened. When ready, place in a bowl, cover with cling film and allow to cool
2
Once cool, carefully remove the blackened skins from the peppers. Cut them open, remove the seeds and cut the flesh into a medium dice. Mix the peppers with the remaining ingredients (apart from the sardines) in a bowl
- flaky sea salt
- 80ml of olive oil
- 4 tsp lemon juice, plus a little lemon zest
- 1 pinch of orange zest
- 1 small shallot, finely diced
- 1 small garlic clove, finely chopped
- 2 tsp chopped chives
- 2 tsp chopped parsley
- freshly ground black pepper
3
Place half of the pepper marinade mixture in a plate or tray and place the sardines on top. Cover the sardines with the remaining marinade ingredients and set aside to marinate for 1–3 hours
4
Serve as a summery starter with some bread on the side
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