Total Time: 20 mins

Prep time: 10 mins. Cook time: 6 mins.

PODD Setup: Direct

Direct cooking (no grill or deflector), dome closed.

Ingredients (Serves 4)

For the best results you should always use the best quality produce you can find. Supermarket is fine, but head to your local butcher or grocer to source the best, freshest local produce. We always recommend shopping locally and sustainably because in using your PODD Kamado barbecue, what you get out depends on what you put in.

The Fish

To serve 4 plan about 3 - 4 Sardines per person for a starter and 5 - 6 Sardines per person for a main, so for this recipe we are using 12 as a starter for a larger main.

The Marinade

  • 4 tbsp olive oil.
  • 2 garlic cloves finely chopped.
  • 2 small red chillies chopped.
  • 1 tbsp lemon juice.
  • Lemons to serve.
  • Liberal topping of salt and pepper.


  • Clean the Sardines by cutting from behind the gills, while holding them open, to the pecktoral fin then cutting down from the gill removing the fin. From there slice through the underside of the fish and remove the insides.
  • Run the fish under cold water and scrape the skin with a blunt knife to remove excess scales.
  • Add the fish to a large pyrex rectangular roasting dish.
  • Season the fish and add the oil, garlic, chillis and lemon juice.
  • While the fish marinade fire up your PODD for direct cooking, target temprature of 200°C with the dome closed.
  • Once up to temperature add your Sardines, cook for 3 minutes each side or until the flesh darkens and the skin begins to peel away.
  • Serve with lemon wedges and enjoy.