Ingredients
Scale
- 1 pound sardines (8 medium), gutted, with heads on or off (I like to see the eyes and express gratitude)
- 4 cloves garlic, chopped
- 4 tablespoons olive oil, divided
- Celtic sea salt & fresh pepper
- 1 lemon, thinly sliced, plus lemon wedges for serving
- 12 fresh thyme sprigs, plus chopped fresh thyme for garnish
Instructions
- Rinse the sardines, pat dry.
- Mix garlic with 2 Tb of olive oil
- Season sardines with salt and pepper
- Rub the garlic/olive oil all over the sardines including inside the cavities
- Let marinate in the refrigerator for 15-30 minutes.
- Heat the broiler until hot. Move the oven rack as close to the heat source as possible (two inches away).
- Heat a flat pan for about 5 minutes.
- Take the sardines out of the refrigerator. Cut the lemon slices in half stuff inside the sardines with thyme sprigs; They will stick out a bit that is fine.
- When the pan is hot, remove it from the oven and brush with 1 Tb of the olive oil, then put the sardines on the pan and drizzle with the remaining 1 Tb olive oil on top.
- Broil for 5 to 7 minutes, then check the sardines; they’re ready when they’re opaque, the tip of a knife flakes the thickest part easily, and the outside is nicely browned. If they are brown but not cooked through turn down the broiler and roast until done.
- To serve, carefully remove the sardines with a spatula, sprinkle with chopped thyme. Serve with lemon wedges.
Notes
Plan to marinate them for 15-30 minutes.
- Prep Time: 5 mins
- Cook Time: 15 mins
- Category: Main Dish
- Cuisine: Mediterranean, Paleo, Gluten Free