Back to Recipe Menu

Sardines, Spanish style with a small salad


  • Whisk together a good splash of oil with the juice of ½ orange, grated rind of 2 oranges, the garlic, chillies, seasonings and chopped parsley in a large bowl until well combined.
  • Split the marinade in half, add a splash of vinegar to taste to the dressing and set aside.
  • Dip the sardines, one at a time, into the marinade. Then panfry in a thin layer of hot oil until lightly coloured, being careful not to overcrowd the pan.
  • Toss the parsley, red onion, tomatoes and olives with the retained dressing.
  • To serve, arrange the sardines on individual plates, top with the salad and drizzle with more dressing.


  • olive oil
  • 2 oranges
  • 3 large garlic cloves, finely chopped
  • 2 small red chillies, finely chopped
  • sea salt & freshly ground pepper
  • 3 heaped tbsp chopped fresh parsley
  • a splash of red wine or balsamic vinegar
  • 8-12 filleted sardines
  • 1 handful Italian (flat leaf) parsley leaves
  • ½ red onion, finely sliced
  • ½ punnet cherry tomatoes, quartered
  • 8 pitted green olives, sliced

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm