When most people hear “sardines,” they think of small fish in a can. But these little fish are more than that! For this recipe, we decided to use fresh, whole sardines and stuff them with an herb mixture. Then, we broiled them in the oven on a Cedar plank. The plank not only adds delicious, smoky flavor, but also keeps the sardines moist and juicy.

Total Time: 25 minutes
Servings: 6


  • 2 5×8″ Cedar Planks
  • 6 fresh whole Sardines, washed, cleaned and gutted
  • 3 Tbsp. fresh Parsley, finely chopped
  • ½ Tbsp. fresh Rosemary, finely chopped
  • ½ Tbsp. fresh Thyme, leaves separated from the twigs, twigs discarded
  • ¼ medium lemon, finely chopped
  • 2 Garlic cloves, minced
  • ½ tsp. Salt
  • 1 tsp. Capers
  • 1 Tbsp. Olive Oil

Chef's Tip

If you can’t find fresh,
whole sardines, you can
also use anchovies,
small herring, or small mackerel.


  1. Soak the planks in hot water for at least 15 minutes.
  2. In a small bowl, mix the stuffing ingredients: chopped herbs, lemon, garlic, salt, capers and oil.
  3. Stuff each fish with about a tablespoon each of the mixture, and carefully transfer fish to the planks.
  4. Cook in the oven on high broil for 4 minutes on each side.
  5. Serve hot, drizzled with a little oil and lemon wedges on the side.
  6. Enjoy!

Featured Product in this Recipe:

5×8″ Grilling Planks Sampler Pack
These 5×8″ planks are perfect
for 1-2 servings, and our sampler
pack lets you experiment with
different wood flavors.