Serves 4

Pilchards come into season between June and September, 
and make a great addition 
to a barbecue. Packed with minerals, these underrated fish are delicious simply drizzled 
with a little olive oil, lemon juice and seasoning. Freshly grilled pilchards evoke memories of seaside holidays and they are 
a must in the summer. I like 
to serve them with a tangy 
salsa verde to counter the richness of the oily fish.


4 whole pilchards, about 500g, 
gutted and scaled

Olive oil, to drizzle

Sea salt and freshly ground 
black pepper

For the salsa verde

Small bunch of coriander, 
about 20g

Small bunch of flatleaf 
parsley, about 20g

1 tbsp white wine or 
cider vinegar

1 large garlic clove, peeled 
and roughly chopped

75ml extra virgin olive oil

1 First, prepare the barbecue and let the fire burn down to grey embers. Meanwhile, make the salsa verde. Put the coriander, parsley, vinegar and garlic into 
a food processor and whiz until finely chopped. Pour in the olive oil and whiz again. Season well to taste. Tip into a bowl and cover until ready to serve.

2 Pat the fish dry with kitchen paper, then rub all over with 
a little olive oil, salt and pepper. Place on the barbecue (preferably on the flat plate if your barbecue has one) and close the hood. Cook for 5-7 minutes until the fish is firm and just cooked through – when cooked, you should be able to ease the flesh away from the bones.

3 Carefully transfer the pilchards to a warm serving plate and drizzle over the coriander salsa verde. Serve immediately while still hot.

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