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Grilled Sardines with Samphire and Little Gem Lettuce

Charred Little Gem lettuce served with seasonal samphire and grilled sardines, finished with a zesty Cabernet Sauvignon vinaigrette.

HealthySeafoodSummerLow CarbGrilling

Estimated Nutrition

Per Serving Total
Calories 671.3 kcals 1342.6 kcals
Carbohydrates 5.4 grams 10.8 grams
Fat 55.1 grams 110.2 grams
Protein 39.2 grams 78.4 grams
Cook Time
15 mins
Produces
2 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
20
ml
Cabernet Sauvignon Vinegar
20
g
Dijon Mustard
Fruits
1
piece
Lemon
Juice and zest
NutsSeeds
1
piece
Salt
To taste
1
piece
Pepper
To taste
1
piece
Sea Salt
Coarse
1
tbsp
Parsley
Finely chopped
OilsFats
80
ml
Olive Oil
For the dressing
15
ml
Olive Oil
For brushing
Seafood
8
piece
Sardines
Scaled and gutted
Vegetables
3
piece
Little Gem Lettuce
Trimmed and quartered
60
g
Samphire
Picked

Steps

  • Heat a grill pan or barbecue rack over high heat.
  • Whisk vinegar, mustard, and olive oil in a bowl until emulsified.
  • Season dressing with salt, pepper, and lemon juice.
  • Trim lettuce, quarter it, brush with oil, and grill until charred.
  • Blanch samphire in boiling water for 20 seconds and drain.
  • Brush sardines with oil and season with sea salt.
  • Grill sardines until the skin is charred on both sides.
  • Flake fish into a bowl with lettuce, parsley, and lemon zest.
  • Add samphire, drizzle with dressing, and toss to combine.