Sardines with Chilli Oil

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Use a non-stick frying pan so this fragile fish doesn’t stick and watch out for bones!

Serves 4


3 tablespoons olive oil
1 teaspoon chilli oil
12 fresh sardines, cleaned and rinsed
1 sprig rosemary, leaves only
4 spring onions, green parts only, sliced finely
Sea salt


1. Heat the olive oil over a gentle heat in a non-stick frying pan. Add the chilli oil and fry the sardines in batches on both sides until cooked and crispy (3-4 minutes depending on thickness). Remove the fish and add the rosemary leaves to the pan. Cook for a minute or two until fragrant.

2. Serve the sardines drizzled with a spoon of rosemary oil from the pan, garnish with the spring onions and offer sea salt to your guests to season the fish to taste.


A note on buying sardines

  • Always buy fresh sardines, never frozen. Their eyes should be clear and bright, they should have red gills and their flesh should be glistening.



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