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Fresh sardines are always bursting with flavour, and here they are given a crunchy coating of lemon juice, olive oil, dill, garlic and mixed peppercorns, then grilled with aromatic rosemary.
If you have the time, you can spread the dill-peppercorn paste over the sardines an hour or two in advance and leave them to marinate in the refrigerator.
As an alternative to grilling, try the skewered sardines cooked on a very hot barbecue.
good source of vitamins B group and E.