📝 About This Recipe
Transport yourself to a seaside taverna with Sardeles Psites, a quintessential Greek dish that celebrates the simplicity of the Mediterranean. Fresh, silver-skinned sardines are kissed by fire, resulting in a crispy exterior and succulent, buttery flesh infused with wild oregano and sea salt. Finished with a vibrant lemon-olive oil emulsion, this dish is a masterclass in using high-quality, minimal ingredients to create a bold, coastal masterpiece.
🥗 Ingredients
The Fish
- 1.5 pounds Fresh Sardines (scaled and gutted, heads left on for authenticity)
- 2 tablespoons Extra Virgin Olive Oil (for coating the fish)
- 1 teaspoon Coarse Sea Salt (Himalayan or sea salt preferred)
- 1 teaspoon Dried Greek Oregano (rubbed between palms to release oils)
Ladolemono (Lemon-Oil Dressing)
- 1/3 cup Extra Virgin Olive Oil (use high-quality Greek Koroneiki oil if possible)
- 3 tablespoons Fresh Lemon Juice (about 1 large lemon)
- 1/2 teaspoon Dijon Mustard (helps emulsify the sauce)
- 1/2 teaspoon Dried Oregano (extra for the sauce)
- 1/4 teaspoon Black Pepper (freshly cracked)
For Garnish and Serving
- 2 tablespoons Fresh Parsley (flat-leaf, finely chopped)
- 1 whole Lemon Wedges (cut into 4-6 wedges)
- 1 tablespoon Capers (rinsed and drained)
- 1/4 small Red Onion (very thinly sliced into half-moons)
👨🍳 Instructions
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1
Begin by cleaning the sardines if your fishmonger hasn't already. Gently scrape off scales under cold running water, make a small slit in the belly to remove innards, and rinse the cavity thoroughly. Pat each fish completely dry with paper towels; moisture is the enemy of a crispy skin.
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2
Place the dried sardines in a large glass bowl. Drizzle with 2 tablespoons of olive oil and sprinkle with sea salt and 1 teaspoon of dried oregano. Toss gently with your hands to ensure an even coating.
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3
Preheat your grill (charcoal is traditional and best for flavor) to medium-high heat. If using a gas grill, aim for 400°F (200°C). Ensure the grill grates are scrubbed very clean.
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4
While the grill heats, prepare the Ladolemono. In a small jar or bowl, whisk together the 1/3 cup olive oil, lemon juice, Dijon mustard, black pepper, and remaining oregano until thick and creamy.
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5
Oil the grill grates generously using a folded paper towel dipped in vegetable oil held by tongs. This prevents the delicate fish skin from sticking.
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6
Arrange the sardines on the grill in a single layer, perpendicular to the grate lines. Do not overcrowd; work in batches if necessary.
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7
Grill the sardines for 3 to 4 minutes on the first side. Do not attempt to flip them until the skin has charred slightly and releases naturally from the grate.
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8
Using a thin metal spatula or fish turner, carefully flip each sardine. Grill for another 2 to 3 minutes on the second side until the flesh is opaque and the skin is blistered.
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9
Transfer the grilled sardines immediately to a warm serving platter.
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10
Whisk the Ladolemono once more and pour it generously over the hot fish. The heat will help the flavors penetrate the meat.
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11
Scatter the thinly sliced red onions, capers, and chopped fresh parsley over the top.
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12
Serve immediately while steaming hot, accompanied by extra lemon wedges for squeezing.
💡 Chef's Tips
Choose the freshest sardines possible; they should have bright, clear eyes and a clean ocean scent. If you are worried about the fish falling through the grates, use a specialized wire fish basket. Always pat the fish bone-dry before oiling; this ensures the skin crisps rather than steams. Don't overcook! Sardines are small and lean; they only need a few minutes per side to stay juicy. Rubbing the dried oregano between your palms is a Greek secret that wakes up the dormant essential oils.
🍽️ Serving Suggestions
Pair with a chilled glass of Assyrtiko wine or a glass of Ouzo with ice. Serve alongside a classic Horiatiki (Greek Village Salad) with plenty of feta. Accompany with 'Horta' (boiled wild greens) drizzled with lemon and oil. Offer slices of crusty, grilled sourdough bread to soak up the leftover Ladolemono sauce. Add a side of Skordalia (Greek garlic potato dip) for a punchy flavor contrast.