Grilled oregano and paprika stuffed sardines

Paul Ripley Serves 8


  • 16 small sardines
  • olive oil
  • 3 shallots, thinly sliced
  • 20g breadcrumbs made from day old stale bread
  • finely grated zest of 1 lemon
  • 1 teaspoon smoked Spanish paprika
  • 1 tablespoon oregano leaves
  • Cornish sea salt
  • crusty bread and lemon wedges to serve


1. Heat 2 tablespoons of olive oil in a frying pan, add shallots and cook over a low heat for 5 mins until soft. Increase the heat and add the oregano and breadcrumbs and cook for 5 mins or until the breadcrumbs are nice and golden. Add the lemon zest and paprika and season with sea salt. Leave to cool.

2. Place 1 teaspoon of your cooled stuffing mixture into the belly cavity of the fish. Place on a well oiled tray and scatter with any remaining stuffing mixture. Drizzle with olive oil and place under the grill for 5-7 mins until just cooked through.

3. Serve sardines at room temperature with crusty bread and lemon wedges.


Ideal as part of a tapas selection.