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Neil Perry's Barbequed Sardines

Neil Perrys Barbequed Sardines

Preparation time
15 minutes
Cooking time
4 minutes

with spicy mint and cucumber salsa 

For a fresh, seafood dish that you can easily cook on the barbeque, Neil Perry shares his Barbequed Sardines with Spicy Mint and Cucumber Salsa recipe. Pair this dish with a glass of Vermentino, Fiano or Arneis for best tasting results!


12 fresh whole sardines 

Extra virgin olive oil, plus some for drizzling 

Sea salt 

Freshly ground pepper 

1 lemon quartered 

For the spicy mint and cucumber salsa

2 large handfuls mint, finely shredded

1 Lebanese cucumber, cut in half, deseeded and cut into thin slices

1 red onion, finely sliced

2 garlic cloves, finely chopped

1 vine-ripened tomato, peeled, deseeded and diced

4 small red chillies, finely sliced into thin rings

Juice of 1 lemon

1/4 cup extra virgin olive oil

Sea salt and freshly ground pepper

Recipe by Neil Perry 

Photography by John Paul Urizar 

Styling by Michaela Le Compte  

Food Prep by Sarah-Jane Hallet


1. Combine all the salsa ingredients in a bowl. Mix well and season with sea salt and freshly ground pepper. 

2. Heat the barbecue to hot, clean the grill bars, place the sardines on a tray and brush with olive oil and sprinkle with sea salt.

3. Place the sardines on the grill and cook for about 2 minutes each side and remove.

4. On each plate, place a big spoon of the salsa in the middle, line the sardines all facing the same way on the salsa. Sprinkle with sea salt, give a good grind of pepper, place a lemon wedge on the plate and drizzle olive oil over the fish. Serve. 

Variation: Use sardine fillets, and serve the salsa with crunchy lettuce like baby cos, or even iceberg under it, to make it more like a warm salad. Add lots of herbs.


Wine Match

Vermentino, Fiano or Arneis

Preparation time
15 minutes
Cooking time
4 minutes