Make your way to the seaside town of Margate this winter, and watch the hustle and bustle from your private balcony at Costa Smeralda Resort as the annual sardine run takes place, and crowds of fishermen gather in the shore break to haul in their lucky catch. You may even be fortunate enough to catch sight of gannets plummeting into the water around a school of dolphins surging after a swarming mass of sardines.
For a little frenzied entertainment of your own, head down to the beach with a bucket in hand and see how many of these slippery sea creatures you can scoop up for your afternoon or evening braai.
- 4 medium-sized sardines
- 3 medium garlic cloves, finely minced
- ¼ cup olive oil
- ¼ cup fresh lemon juice
- 1 teaspoon smoked paprika
- Fine sea salt
- 2 tablespoons of fresh, chopped parsley
- Lemon wedges for serving
- Combine the garlic, olive oil, lemon juice, paprika, and black pepper in a small bowl and whisk well to combine. Arrange the sardines in a single layer on the bottom of a shallow baking dish and pour the marinade over the fish. Turn the fish to ensure they are coated evenly, and spoon some of the marinade into the cavity of each fish. Set aside to marinate for 30 minutes.
- Fire up the braai and when it is nice and toasty, remove the sardines from the marinade and grill over direct heat until well-charred, 2 to 3 minutes on each side until cooked through. Transfer the sardines to a large platter and season with salt. Garnish with chopped parsley and serve with lemon wedges.