As everyone had undoubtedly been told, fish is good for you. Oily fish, like sardines, contain healthy fats that contribute towards heart health, as well as Vitamin D, the sunshine vitamin. People deficient in Vitamin D can feel depressed and run down (perhaps that explains everyone in Britain, ever).
So that’s why I headed into the only fishmongers in my dead-end town to get these Cornish sardines. Don’t be afraid of the fish counter. Many people are squeamish about it. However not only are sardines good for you, but they are one of the more sustainable and wallet-friendly fish you can get.
Give this aromatic twist a try – it will certainly make for a less predictable BBQ, bonfire or camping trip.
Thyme and Orange Sardines (serves 4)
4 large sardines, cleaned and heads removed
Sprigs of fresh thyme
2. Heat the BBQ or grill. Coat either foil (for the BBQ) or a baking tray (for the grill) lightly in olive oil, then place the sardines on it. Sprinkle generously with thyme. Add the orange segments and drizzle with the marinade. Cook for around 8 minutes each side until the fish is no longer transparent in the middle.
3. If you want, you can cut the meat from the bone into fillets before serving – they can be a bit tricky to remove at the table. To do this, simply pull apart the two fillets to reveal the spine and pull out from one end to the other. A few leftover bones won’t hurt (probably good for you).
Goes well with cous cous, rice, herby new potatoes, and many salads and side dishes. I served it with sundried tomatoes and roasted peppers.
Slice three bell peppers into strips, crush two garlic cloves and season in a baking tray. Add a small sprig of rosemary, a dash of white wine vinegar and olive oil. Roast in the oven at 180 degrees for 30 mins. Add 4-5 sliced sundried tomatoes and leave to cool.
Serve with sunshine.