Grilled Sardines with a Blood Orange Vinaigrette

A great seasonal starter which is very simple to do.


  • 8 fresh whole sardines
  • 3 blood oranges
  • 35 ml extra virgin olive oil
  • 35 ml grape seed oil
  • 400 g mixed leaves (rocket, mizuna, red chard, mustard leaves)
  • 1 medium beetroot (peeled)
  • 2 shallots (peeled)
  • salt and pepper


  1. Scale and remove the heads and guts from sardines. Wash and dry.
  2. Segment two oranges and squeeze the remaining juice from the third fruit.
  3. Reduce by two thirds and add oils, season and taste.
  4. Cut the beetroot into matchstick size and season - dress lightly with vinaigrette.
  5. Slice the shallots sideways into rounds.
  6. To Serve:
  7. Preheat grill.
  8. On a baking tray oil the sardines and season. Place under the grill for 6-7 minutes.
  9. Dress the salad leaves with vinaigrette.
  10. Combine ingredients and arrange on a plate.


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