Spanish Pickled Vegetables with Grilled Sardines

Spanish · Summer · 90 min · Serves 4 · By Lesapor Test Kitchen

This dish combines the vibrant flavors of Spanish cuisine with the tangy zing of pickled vegetables. The fermentation process adds depth to the dish, making it a perfect choice for a healthy summer meal. The grilled sardines provide a rich, savory balance to the pickled vegetables, creating a harmonious plate.

Ingredients

  • 1 pound baby carrots, peeled
  • 1 large red onion, thinly sliced
  • 2 cups water
  • 1 cup white wine vinegar
  • 2 tablespoons sea salt
  • 1 tablespoon sugar
  • 1 teaspoon whole peppercorns
  • 1 teaspoon mustard seeds
  • 8 fresh sardines, cleaned and scaled
  • 4 tablespoons olive oil
  • Flaky sea salt, to taste
  • Freshly ground black pepper, to taste
  • 1 lemon, cut into wedges
  • Fresh parsley, for garnish

Method

  1. In a medium saucepan, combine water, white wine vinegar, sea salt, sugar, peppercorns, and mustard seeds. Bring to a boil over medium heat, stirring until the salt and sugar dissolve.
  2. Place the baby carrots and sliced red onion in a large heatproof jar. Pour the hot vinegar mixture over the vegetables, ensuring they are fully submerged. Seal the jar and let it cool to room temperature before refrigerating for at least 1 hour to pickle.
  3. Preheat a grill or grill pan over medium-high heat. Brush the sardines with olive oil and season with flaky sea salt and freshly ground black pepper.
  4. Grill the sardines for about 3-4 minutes on each side, until cooked through and slightly charred.
  5. Serve the grilled sardines with the pickled vegetables on the side. Garnish with lemon wedges and fresh parsley.