Grilled Sardines in a Light Tomato Wine Sauce (Sardine alla Griglia in Salsa Leggera di Pomodoro e’ Vino)

Grilled sardines in a Light Tomato Wine Sauce or Sardine alla Griglia in Salsa Leggera di Pomodoro e' Vino

While in Italy this summer we ate a tremendous amount of seafood given our location along the Mediterranean Sea.  We feasted on swordfish, mussels, dried cod (though caught elsewhere),  prawns, sardines, etc.  Sardines are a particular favorite of mine and one of my favorite seafood dishes prepared this past summer by mother included fresh sardines, expertly filleted, and quickly pan grilled alongside a light, and very vibrant, tomato sauce.

Here is our grilled sardines in a light tomato wine sauce or sardine alla griglia in salsa leggera di pomodoro e vino recipe.

Grilled Sardines in a Light Tomato Wine Sauce (Sardine alla Griglia in Salsa Leggera di Pomodoro e' Vino)
Prep time
Cook time
Total time
Recipe type: Fish
Serves: 4
  • 2 pounds of fresh sardines (about 7-8 whole sardines). You can ask your fish monger to descale and gut the sardines for you and, if you're a particularly good customer, also filet the fish, as well. If you can't find sardines in your area you can substitute cod, salmon, and even trout.
  • 4-5 whole plum, roma, or San Marzano tomatoes (remove the skin and seeds)
  • 2-3 cloves of garlic
  • 1 bunch of fresh parsley
  • Extra virgin olive oil
  • ¼ cup of dry white wine
  • Dried oregano
  • Kosher salt an freshly ground black pepper
  • 1 tablespoon of lemon juice (optional)
  1. Season the sardine fillets on both sides with Kosher salt and freshly ground black pepper.
  2. In a large pan, add extra virgin olive oil and heat for a few minutes. Add the fish and quickly cook about a minute on each side.
  3. Take the tomatoes and squeeze them over the pan (you're looking to release the liquid and break up the tomatoes). Add the wine, garlic, oregano, parsley, and lemon juice.
  4. Cook, on medium heat, for 5-10 minutes.
  5. Prior to serving, drizzle extra virgin olive oil over the fish.
  6. Add some additional Kosher salt, if needed. Serve with an arugula salad and Italian style potato salad.

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