12 fresh sardines, cleaned, or use fillets if preferred
1 teaspoon ground black pepper
1 garlic clove, crushed
finely grated rind and juice of 1 lemon
2 tablespoons white wine
1 tablespoon olive oil
50g (2oz) chopped parsley
Put all the marinade ingredients in a small saucepan and bring to the boil, then remove from the heat.
Place the sardines on a hot barbecue or on a preheated hot griddle or under a hot grill. Cook for 1–2 minutes on each side until crisp and golden.
Arrange the sardines in a single layer in a shallow serving dish. Pour the warm marinade over the sardines and serve hot. Alternatively, cover and chill for at least 1 hour before serving cold.
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