The humble sardine, a small pelagic fish packed with calcium, Omega-3 fatty acids and other vital nutrients, is unlikely to star on the menu of a fancy Michelin-starred restaurant, but it remains a firm favourite in the beachside fish tavernas that overflow with people in the Greek summertime.

In this simple yet delicious dish, which can be enjoyed as a stand alone meal, served with a salad and/or a side dish of leafy greens, or as part of seafood meze, is the epitome of Greek seaside cuisine. Quick and easy to prepare, they’re best paired with a glass of ouzo by the sea!

Preparation

Wash the sardines well and dry them with absorbent paper.

Mix the oil with the lemon juice and season generously with salt and pepper.

Brush the inside and outside of each fish with the oil and put a few thin slices of lemon on their belly.

Preheat the grill and lightly oil a pan.

Spread the sardines in the pan, pour the remaining lemon oil over them and cook for 2-3 minutes on each side, until they’re done.

Serve with the thick slices of lemon.

This article was previously published in Greek at gastronomos.gr.