Mary Berry Sardines with Coriander Recipe

This Mary Berry Sardines with Coriander recipe is a fresh and zesty dish, which features oily sardines and aromatic coriander lime butter. It’s a quick and healthy seafood supper, ready in about 20 minutes.

Jump to Recipe

Mary Berry Sardines with Coriander Ingredients

For the Sardines

• 12–16 large fresh sardines
• Olive oil, for brushing
• Salt and freshly ground black pepper
• Lime wedges, to garnish
• Chopped flat-leaf parsley, to garnish (optional)

For the Coriander Lime Butter

• 60g (2 oz) unsalted butter, softened at room temperature
• 2 tbsp fresh coriander (cilantro), finely chopped
• 1½ tsp fresh lime juice
• 1 small shallot, peeled and finely chopped
• ¼ tsp finely grated lime zest

How To Make Mary Berry Sardines with Coriander

1. Clean the fish: Scale the sardines by scraping the back of a kitchen knife from the tail towards the head. Use a sharp knife to slit the stomachs open and scrape out the contents. Pay attention to removing any dark blood near the backbone.
2. Rinse and dry: Rinse the sardines thoroughly inside and out under cold running water. Pat them completely dry with kitchen paper.
3. Season: Brush the sardines all over with olive oil. Sprinkle generously with salt and black pepper inside the cavity and on the skin.
4. Make the flavored butter: In a small bowl, combine the softened butter, chopped fresh coriander, and lime juice. Whisk or beat until the mixture is thick and creamy. Stir in the finely chopped shallot and lime zest. Season with salt and pepper to taste.
5. Grill the sardines: Preheat the grill (broiler) to high. Place the sardines on the grill pan rack, about 10 cm (4 in) from the heat source. Grill for 1½–2 minutes on each side. The skin should blister slightly, and the flesh should feel firm to the touch when pressed.
6. Serve: Transfer the hot sardines to a serving plate. Immediately spread a little of the coriander lime butter on top of each fish so it melts into the skin. Garnish with lime wedges and parsley sprigs. Serve at once.

Recipe Tips

• Freshness check: When buying fresh sardines, look for bright, clear eyes and shiny metallic skin. If the eyes are cloudy or the fish smells overly “fishy” rather than like the sea, they are not fresh.
• Gutting tip: If you are squeamish about gutting the fish, ask your fishmonger to scale and gut them for you. Most will do this happily.
• Butter temperature: Ensure the butter is very soft before mixing. If it’s hard, it won’t emulsify with the lime juice.
• Grilling watch: Sardines are small and cook incredibly fast. Do not walk away from the grill. Overcooked sardines become dry and chalky.

What To Serve With Mary Berry Sardines with Coriander

These rich, oily fish need acidic and crisp sides.

• Crusty Bread: Essential for mopping up the melted butter and juices.
• Green Salad: A sharp lemon vinaigrette salad cuts through the oiliness.
• New Potatoes: Boiled potatoes are a classic accompaniment.
• Tomato Salad: Fresh tomatoes complement the Mediterranean flavors.

How To Store Mary Berry Sardines with Coriander

• Serve Immediately: Grilled sardines are best eaten straight from the grill.
• Refrigerate: Leftover cooked sardines can be stored in the fridge for 1 day. They are delicious served cold with salad.
• Freeze: Raw sardines freeze well (cleaned). Cooked sardines do not freeze well.

Mary Berry Sardines with Coriander Nutrition Facts

• Calories: 511kcal
• Protein: 35g
• Carbohydrates: 1g
• Fat: 40g
• Saturates: 16g
• Sugar: 0.5g
• Salt: 0.8g

Nutrition information is estimated per serving (based on 4 servings, approx. 3-4 sardines each).

FAQs

Try More Recipes:

• Mary Berry Moules Marinière Recipe
• Mary Berry Scallops with Cheese Sauce Recipe
• Mary Berry Warm Salad with Bacon and Scallops Recipe