The spice of harissa works beautifully with the richness of the sardines and freshness of natural yogurt in this recipe for the bbq. Mackerel fillets would be a delicious alternative, as would putting everything under the grill if the weather’s not playing ball!
8 sardines (or mackerel fillets)
1 heaped tsp harissa paste
Extra virgin olive oil
Juice of 2 lemons
Handful fresh herbs – parsley, dill, mint, coriander etc.
Natural yoghurt, to serve
Mix the harissa paste in a bowl with a glug of olive oil and the juice of one lemon. Gently massage the mixture into each fish. Place on the barbecue and cook for a minute or two on each side, brushing with more harissa if desired. Turn the sardines very gently until cooked – you can tell they are ready if you can pinch the flesh from the thickest part fairly easily.
Put all the fish on a platter, scatter with fresh herbs, a large squeeze of lemon and bowl of natural yoghurt with a dollop of harissa in the middle.
If you are looking for more bbq recipes for the summer, download my e-book here.