Seafood Recipes

Pan-Fried Australian Sardine Fillets with Lemon, Garlic &Parsley

Fresh Australian sardine fillets pan-fried until golden with garlic and olive oil, finished simply with fresh lemon and parsley.

Pan-Fried Australian Sardine Fillets with Lemon, Garlic & Parsley
4 People
Serves
10 Mins
Prep Time
10 Mins
Cook Time
Easy
Difficulty
Australian
Cuisine
The Recipe

About This SeafoodDish

These Pan-Fried Australian Sardine Fillets with Lemon, Garlic & Parsley are a quick and flavour-packed way to enjoy fresh wild-caught sardines. Butterflied sardine fillets are pan-fried until golden, then finished with garlic, fresh lemon and parsley for a simple dish that lets the natural flavour of the fish shine. Ready in around 20 minutes, this recipe is ideal for an easy lunch or weeknight dinner and pairs beautifully with crusty bread, salad or roasted vegetables. Simple ingredients and minimal preparation make it an approachable way to serve fresh Australian sardine fillets at home.

Ingredients

  1. 500g fresh Australian sardine fillets, butterflied
  2. 2 tbsp olive oil
  3. 3 garlic cloves, thinly sliced
  4. 1 lemon
  5. ¼ cup fresh flat-leaf parsley, roughly chopped
  6. ½ tsp sea salt
  7. Freshly ground black pepperLemon wedges, to serve

Method

  1. Pat the butterflied sardine fillets dry with paper towel, then season lightly with sea salt and freshly ground black pepper.
  2. Heat the olive oil in a large frying pan over medium-high heat until hot.
  3. Place the sardine fillets into the pan skin-side down. Cook for 2-3 minutes without moving them, until the skin is golden and crisp.
  4. Carefully turn the fillets and cook for a further 1-2 minutes, until just cooked through.
  5. Add the sliced garlic to the pan during the final minute of cooking and gently move it through the olive oil until fragrant and lightly golden.
  6. Remove the pan from the heat. Squeeze over fresh lemon juice and scatter with chopped parsley.
  7. Transfer the sardine fillets to serving plates, spoon over the garlic and pan juices, then serve immediately with lemon wedges.
From Our Kitchen

Chef's Tip

For the crispiest sardines, pat the fillets dry before cooking and make sure the pan is hot before adding them. Cook skin-side down first and avoid moving the fillets too much so the skin can turn golden and crisp. Add the garlic towards the end of cooking to prevent it from burning, then finish with fresh lemon and parsley just before serving.

FEATURED

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Fresh Sardine Fillets

Fresh Sardine Fillets

500gm / Pack

Fresh Australian sardine fillets, wild-caught and supplied in convenient 500g...

$21.00 Pack
$22.00 $21.00 Pack
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NUTRITION

NutritionPerServing

  • Calories 310 kcal
  • Total Fat 20.0 g
  • Total Carbohydrate 4.0 g
  • Protein 27.0 g
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