Grilled Sardine Tartines With Onion And Arugula

Name: Grilled Sardine Tartines With Onion And Arugula
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 butterflied fresh sardines or six 6-inch-long trout or branzino fillets with skin; 2 tablespoons olive oil plus additional for brushing; 1 tablespoon chopped fresh thyme; 1 tablespoon chopped fresh Italian parsley; 2 teaspoons grated lemon peel; 1 teaspoon piment d'Espelette or 1/2 teaspoon dried crushed red pepper; Nonstick vegetable oil spray; 6 1/3-inch-thick slices sweet onion (such as Maui or Vidalia); 6 6-inch-long baguette slices, cut 1/2-inch thick on sharp diagonal; 3 tablespoons butter, room temperature; Fleur de sel*; 18 arugula leaves; 1 tablespoon extra-virgin olive oil; 1/2 teaspoon fresh lemon juice; 6 lemon wedges; *

Servings: persons

12 butterflied fresh sardines or six 6-inch-long trout or branzino fillets with skin
2 tablespoons olive oil plus additional for brushing
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh Italian parsley
2 teaspoons grated lemon peel
1 teaspoon piment d'Espelette or 1/2 teaspoon dried crushed red pepper
Nonstick vegetable oil spray
6 1/3-inch-thick slices sweet onion (such as Maui or Vidalia)
6 6-inch-long baguette slices, cut 1/2-inch thick on sharp diagonal
3 tablespoons butter, room temperature
Fleur de sel*
18 arugula leaves
1 tablespoon extra-virgin olive oil
1/2 teaspoon fresh lemon juice
6 lemon wedges
*

1
Place fish, skin side down, in 13x9x2-inch glass baking dish. Whisk 2 tablespoons olive oil and next 4 ingredients in small bowl. Spread herb mixture over fish. Cover and chill at least 2 hours and up to 8 hours.
2
Spray grill with nonstick spray. Preheat barbecue (medium heat). Brush onion slices with olive oil; sprinkle with salt and pepper. Grill onions until just tender and slightly charred, about 2 minutes per side. Grill bread slices until slightly charred, about 1 minute per side. Spread 1 side of each bread slice with butter. Sprinkle fish with fleur de sel and pepper. Grill fish until just opaque in center, about 3 minutes per side. Remove bones from fish.
3
Place arugula in medium bowl. Drizzle with 1 tablespoon extra-virgin olive oil and lemon juice and toss; season to taste with fleur de sel and pepper. Arrange 3 arugula leaves atop each bread slice; top with grilled onions. Top onions on each bread slice with 2 sardines or 1 trout or branzino fillet, trimming fish to fit. Garnish with lemon wedges and serve.

2439

kcal

Calories

263

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 12 butterflied fresh sardines or six 6-inch-long trout or branzino fillets with skin, 2 tablespoons olive oil plus additional for brushing, 1 tablespoon chopped fresh thyme, 1 tablespoon chopped fresh Italian parsley, and more.

Yes, Grilled Sardine Tartines With Onion And Arugula falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!