Fresh redcurrants can be used as a garnish and are best at end of August.
- 455g/1lb fresh sardines/defrosted sardines, cleaned and heads removed
- 2 tbsp redcurrant jelly
- Grated rind of 1 lemon
- 2 tbsp med dry sherry
- Salt and Pepper
- Chopped fresh parsley and Lemon wedges to garnish.
Preheat grill or bbq
In a small bowl mix together the redcurrant jelly, lemon rind and sherry.
Make several diagonal cuts across the flesh and season with salt & pepper
Brush the redcurrant mix over the skin and inside the cavity
Cook under the grill or on a prepared bbq for 8-10 mins, turning once and basting occasionally with any remaining mixture.
Garnish with parsley and lemon wedges.