- Like all perishable seafood, keep the sardines on top of a bowl of ice in the refrigerator ready to cook.
- Preheat the broiler on high and positioned the top rack 4 inches from the heating element.
- Next, use a kitchen knife to gut the fish.
- Cut a shallow line along the belly of the fish and pull out the innards before rinsing and patting them dry.
- After the fish are cleaned, throw the coconut oil, parsley, green onions, and some salt and pepper into a mini food processor and pulse everything until a uniform paste is formed.
- Spoon 1 tablespoon of filling into each sardine cavity.
- Brush the skin with melted bacon grease and sprinkle salt and pepper on each side of the sardines.
- Then, put the prepared sardines on a wire rack that was on top of a foil-lined baking sheet and stick the tray into the oven.
- Broil them for 5 minutes total, flipping the fish over at the halfway mark.
- Slice up a lemon and serve with the broiled sardines.
- Spritz with some fresh lemon juice and serve.
GF/DF/Paleo
Borrowed and adapted from NomNomPaleo
