Barbecued Harissa Sardines
I know It's not quite summer yet but we're already starting to see some warm days and for many, that means it's time to get the barbecue cleaned out and fired-up. As with any style of cooking, barbecuing doesn't need to be unhealthy. These harissa-infused sardines look beautiful on the plate and taste wonderful. They are also packed with nutrition. Sardines are an excellent source of omega-3 fats. Due to the fact that they are small, feed only on plankton and do not live very long, they are a safer fish to eat today as they do not harbour much of the mercury and other contaminants that larger fish do.
- Mix the harissa paste in a bowl with a glug of olive oil and the juice of one lemon.
- Gently massage the mixture into each fish.
- Place on the barbecue and cook for a minute or two on each side, brushing with more harrissa if desired. Turn the sardines very gently.
- You can tell if they are cooked if you can pinch the flesh from the thickest part fairly easily.
- Put all the fish on a platter, scatter with fresh herbs, a large squeeze of lemon and bowl of natural yoghurt with a dollop of harissa in the middle.
- 8 sardines (or mackerel fillets)
- 1 heaped tsp harissa paste
- extra virgin olive oil
- juice of 2 lemons
- natural yoghurt, to serve