Flavors of the Coast: Lemon-Pepper Grilled Sardines with Garlic Spinach and Buttered New Potatoes

Hello, lovely readers! Al here, back with another delectable recipe to elevate your home cooking experience. Today, I want to share with you a dish that takes me right back to the seaside holidays of my youth: Lemon-Pepper Grilled Sardines with Garlic Spinach and Buttered New Potatoes. This is a beautiful coastal meal that’s not only healthy but also incredibly flavorful and easy to prepare.

Growing up, my family would often spend weekends by the sea, and we’d end our days with the freshest seafood you can imagine. Sardines have always held a special place in my heart. They’re small, but packed with flavor, and grilling them with a touch of lemon and pepper enhances their natural deliciousness. Plus, sardines are packed with omega-3 fatty acids, making them a nutritious choice!

To complement our star ingredient, I’ve added some garlic spinach and buttered new potatoes. The mild bitterness of the spinach pairs perfectly with the rich, buttery potatoes, balancing out the dish beautifully. Trust me, your taste buds are in for a treat!

Without further ado, let’s dive into the recipe.

### Ingredients:
– 8 fresh sardines, cleaned and gutted
– 2 lemons, sliced
– 1 tablespoon freshly ground black pepper
– 2 tablespoons olive oil
– 4 cloves garlic, minced
– 200 grams fresh spinach leaves
– 500 grams new potatoes, halved
– 2 tablespoons unsalted butter
– Salt to taste
– 1 tablespoon fresh parsley, chopped (optional, for garnish)

### Method:
1. **Preheat your grill to medium-high heat (around 200°C/400°F).**

2. **Prepare the Sardines:** Rinse the sardines under cold water and pat them dry with kitchen paper. Drizzle 1 tablespoon of olive oil over the sardines and season them with freshly ground black pepper and a pinch of salt.

3. **Grill the Sardines:** Arrange the sardines on the grill and cook for about 3-4 minutes per side, or until the skin is crispy and they are cooked through. During the last minute of grilling, place lemon slices on top of the sardines to infuse their flavor.

4. **Cook the New Potatoes:** Meanwhile, bring a large pot of salted water to a boil. Add the halved new potatoes and cook for 12-15 minutes, or until tender. Drain and return to the pot.

5. **Butter the Potatoes:** Add 2 tablespoons of unsalted butter to the hot potatoes and season with salt to taste. Toss to coat and set aside, keeping warm.

6. **Sauté the Spinach:** Heat the remaining 1 tablespoon of olive oil in a large pan over medium heat. Add the minced garlic and cook for about 1 minute until fragrant.

7. **Wilt the Spinach:** Add the fresh spinach leaves to the pan and sauté for 3-4 minutes, or until wilted. Season with salt to taste.

8. **Serve and Enjoy:** To serve, divide the grilled sardines, buttered new potatoes, and garlic spinach among four plates. Garnish with fresh parsley if desired. Serve immediately with the grilled lemon slices.

There you have it – a coastal-inspired meal that’s perfect for any occasion, whether you’re reminiscing about seaside holidays or simply looking to try something new and delicious. This recipe brings a little bit of the beach into your home, and I hope you love it as much as I do.

As always, don’t forget to share your thoughts and photos if you give this dish a try. Happy cooking!

Cheers,
Al

Ingredients

– 8 fresh sardines, cleaned and gutted
– 2 lemons, sliced
– 1 tablespoon freshly ground black pepper
– 2 tablespoons olive oil
– 4 cloves garlic, minced
– 200 grams fresh spinach leaves
– 500 grams new potatoes, halved
– 2 tablespoons unsalted butter
– Salt to taste
– 1 tablespoon fresh parsley, chopped (optional, for garnish)

Method

1. Preheat your grill to medium-high heat (around 200°C/400°F).

2. Rinse the sardines under cold water and pat them dry with kitchen paper. Drizzle 1 tablespoon of olive oil over the sardines and season them with freshly ground black pepper and a pinch of salt.

3. Arrange the sardines on the grill and cook for about 3-4 minutes per side, or until the skin is crispy and they are cooked through. During the last minute of grilling, place lemon slices on top of the sardines to infuse flavor.

4. Meanwhile, bring a large pot of salted water to a boil. Add the halved new potatoes and cook for 12-15 minutes, or until tender. Drain and return to the pot.

5. Add 2 tablespoons of unsalted butter to the hot potatoes and season with salt to taste. Toss to coat and set aside, keeping warm.

6. Heat the remaining 1 tablespoon of olive oil in a large pan over medium heat. Add the minced garlic and cook for about 1 minute until fragrant.

7. Add the fresh spinach leaves to the pan and sauté for 3-4 minutes, or until wilted. Season with salt to taste.

8. To serve, divide the grilled sardines, buttered new potatoes, and garlic spinach among four plates. Garnish with fresh parsley if desired. Serve immediately with the grilled lemon slices.