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    barbecued sardines Spanish Fish Recipes 5 1 5 0

    Barbecued Sardines on Toasted Sourdough with Walnut Pesto

    • Serves 4 people
    • Complexity Easy
    Prep time
    5 mins
    Cook time
    6 mins
    Total time
    11 mins
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    • 24 fresh whole sardines, choose good size ones
    • 8 slices of sourdough bread
    • Sea salt
    • For the walnut pesto:
    • 1 garlic clove, peeled and finely chopped
    • Large bunch of fresh flat-leaf parsley
    • 75g manchego cheese
    • 75g walnuts
    • 200ml extra virgin olive oil


    I love barbecued sardines, they are one my best childhood memories, sat eating them with my Dad in a restaurant called Hogar del Pescador (Fisherman’s Home) in Santurce’s port. Santurce is the capital of cooking fish on charcoal. It is there where you can taste rich and perfectly charred sardines with buckets of young fizzy txakoli. There is even a popular song about Santurce’s sardines known in the whole of Spain. So yes, Basque food even has hit record songs. The best part of eating sardines is to do it with your fingers and laying the sardines on some bread to soak the oils before you eat everything.


    1. Pre-heat your barbecue to a medium heat, there will be white ash over the hot coals, it usually takes about 40 minutes after lighting.
    2. For the walnut pesto, place all the ingredients in a food processor and blend until well mixed but the pesto is still coarse.
    3. Cook the sardines on a hot barbecue or grill for about 3 minutes on each side.
    4. Season with sea salt and serve on some toasted sourdough bread and a spoonful of the walnut pesto.

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