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Grilled Sardines and Paprika mayonnaise

Grilled sardines

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These are a Mediterranean classic and very easy to cook at the last minute. This recipes incorporates smoked paprika mayonnaise and pickled veg with grilled sardines making this a classic yet delicious dish.

Prep time: 1 hour

Cook time: 35minutes

Total time: 1 hour 35minutes

Serves: 4



8 whole sardines

2 tbsp of olive oil

Salt and pepper


2 egg yolks

200ml of olive oil

1/2 lemon – juiced

1tsp of smoked paprika

1 handful of parsley – finely chopped

1 handful of chervil – finely chopped

1 handful of chives – finely chopped

Salt and pepper

Pickled vegetables

300g of red pepper

150ml of white wine vinegar

150ml of white wine

300g of shallots

300g of carrots

150g of sugar


1) For the pickled vegetables, thinly slice the shallots, red pepper and carrots making sure to discard the core and seeds. Combine the vinegar, sugar and white wine in a bowl and add 150ml of water. Stir until the sugar has dissolved then add the vegetables. Mix thoroughly and allow to marinate for at least 1 hour.

2) Now to make the mayonnaise. Whisk together the egg yolks, 2tsp of the lemon juice in a bowl until soft and creamy, now season with salt and pepper. Add 2tsp of the oil and whisk to make sure it is all combined. Continue to add the oil slowly in a thin stream until all the oil has been incorporated, whisking continuously. Stir in the herbs and paprika to taste and place to one side.

3) To cook the sardines, preheat the oven to 200¬įC/gas mark 6, and heat a large frying pan or wok until very hot. Rub the sardines with olive oil and season with salt and pepper. Cook the sardines for a minute each side or until browned. Now transfer to a rack in the oven for a further 5 minutes until thoroughly cooked through. You could even cook them on a barbeque then finish them off in an oven if you prefer.

4) Serve the sardines on plates, now drain the pickled vegetables and pile next to the sardines. Finish with a generous dollop of smoked paprika mayonnaise and serve.



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