- Place the sardines in a shallow dish with the garlic, chilli and lemon juice.
- Season with some salt and pepper and coat the sardines with the chilli mixture.
- Cover with clingfilm and chill in the refrigerator for about 15 minutes.
- Meanwhile, put the salad leaves, onion, cucumber, tomatoes, redcurrants and feta cheese in a bowl.
Blend the redcurrant jelly with the dressing.
- Lift the sardines out of the chilli marinade and cook under a preheated hot grill or over hot coals on a barbecue for about 3-4 minutes each side, until cooked through with opaque flesh and crisp skin.
- Toss the prepared redcurrant salad in the dressing and serve immediately with the hot sardines.
TOP TIP:
You can cook other oily fish, such as mackerel or herring, in the same way. Just marinate and chill as outlined above and then cook under a grill, ridged grill pan or on a barbecue.
Remember that larger fish will take longer to cook – they are ready to eat when the flesh is opaque and flakes easily.