Description
Fresh sardines grilled to perfection and served atop a vibrant medley of ratatouille vegetables—eggplant, zucchini, and peppers—finished with herbs for a rustic Mediterranean plate full of rich, coastal flavor.
Ingredients
Scale
- 6 fresh sardines, cleaned and butterflied
- 1 tablespoon olive oil
- 1 clove garlic, minced
- Juice of 1/2 lemon
- Salt and pepper to taste
- 1 small eggplant, diced
- 1 zucchini, diced
- 1 red bell pepper, diced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 medium tomatoes, chopped
- 2 tablespoons olive oil
- 1 teaspoon herbes de Provence
- Salt and pepper to taste
- Fresh basil or parsley for garnish
Instructions
- Heat 2 tablespoons olive oil in a large pan over medium heat.
- Sauté onion and garlic until translucent.
- Add diced eggplant and cook for 5 minutes.
- Stir in zucchini and red bell pepper; cook for another 5 minutes.
- Add chopped tomatoes, herbes de Provence, salt, and pepper.
- Simmer the ratatouille on low for 20 minutes, stirring occasionally. Adjust seasoning to taste.
- Meanwhile, in a bowl, mix 1 tablespoon olive oil, lemon juice, minced garlic, salt, and pepper.
- Rub the mixture over the sardines and let them marinate for 10 minutes.
- Preheat a grill or grill pan to medium-high heat.
- Grill sardines skin-side down for 2–3 minutes per side until cooked through and lightly charred.
- To serve, spoon warm ratatouille onto plates, top with grilled sardines, and garnish with fresh herbs.
Notes
- Substitute sardines with mackerel or anchovies if unavailable.
- Ratatouille can be made a day ahead for deeper flavor.
- Serve with crusty bread or couscous for a more filling meal.
Nutrition
- Serving Size: 1 plate
- Calories: 410
- Sugar: 7g
- Sodium: 320mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg
