Grilled sardines with gremolata

For the gremolata: finely chop the parsley, place in a mixing bowl and then grate the lemon on the finer side of a grater. Make sure you don't use any of the (white) pith of the lemon, only the zest. Finely chop the garlic. Mix well together.

Season the sardines and drizzle with olive oil. Place on a really hot grill or in a frying pan. Put the lemon on the grill as well, to mark. Cook the fish for roughly 4 minutes on each side until the flesh is cooked through.

Serve with the gremolata and grilled lemon, and drizzle with olive oil.

Geetie Singh MBE is the owner of the world’s first and only certified organic pub, the Duke of Cambridge . Geetie is a member of the London Food Board, and an active promoter of sustainable fish in the restaurant sector through the Good Catch initiative. The Duke of Cambridge is a supporter of Sustainable Fish City .

This recipe is from Geetie's Cookbook