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Barbecued Harissa Sardines

I know It's not quite summer yet but we're already starting to see some warm days and for many, that means it's time to get the barbecue cleaned out and fired up. As with any style of cooking, barbecuing doesn't need to be unhealthy. These harissa-infused sardines look beautiful on the plate and taste wonderful. They are also packed with nutrition. Sardines are an excellent source of omega-3 fats. Due to the fact that they are small, feed only on plankton and do not live very long, they are a safer fish to eat today as they do not harbour much of the mercury and other contaminants that larger fish do.

Serves 8


  • 8 sardines (or mackerel fillets)

  • 1 heaped tsp harissa paste

  • Extra virgin olive oil

  • Juice of 2 lemons

  • Natural yoghurt, to serve


  1. Mix the harissa paste in a bowl with a glug of olive oil and the juice of one lemon.

  2. Gently massage the mixture into each fish.

  3. Place on the barbecue and cook for a minute or two on each side, brushing with more harrissa if desired. Turn the sardines very gently.

  4. You can tell if they are cooked if you can pinch the flesh from the thickest part fairly easily.

  5. 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.


This sardine recipe is taken from this free eBook that I have prepared for website visitors. If you would like to try some more recipes to impress at your next barbecue, you can download the free eBook here.

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