Summer keeps taunting us here Up the Mountain. And then the grey and dismal part of Spring rears its head again. A bit like me, the weather has been neither here nor there.
Time for some summer cooking, we dragged out the barbecue ready to grill some sardines and pretend we were on the beach. Of course, in typical English weather fashion, the wind whipped up, the grey clouds sailed overhead and it all went pear shaped. Oh well, we turned on the oven which also took the chill off the house and all was well.
Ingredients to serve 2 as a main course or 4 as a starter
- About half a kilo of sardines, descaled and gutted
- One orange halved and thinly sliced
- Sprigs of mint
- Olive oil
- Smoked Pimentón
Simply place your sardines (or you could use herring or mackerel) in an ovenproof dish and place slices of orange and sprigs of mint between them. You could stuff them if you prefer. Sprinkle with salt and pimentón, drizzle a little oil over and any juices from the orange.
Bake on high for about 15 minutes until the juices from the sardines run clear. And at least you won’t have to worry about sand in your shoes….