Sardines possess an intense rich flavour making them the perfect foil to a sprightly salsa verde in this Mediterranean-inspired dish from Shaun Hill. Grill the sardines for a crispy skin. 

Make the salsa verde first, its flavour will intensify as you prepare the rest of the dish. Combine the diced shallot with a pinch of salt and 30ml of sherry vinegar and set aside for 10 minutes
Drain and finely chop the capers. Chop the parsley, mint and anchovies. Add the chopped ingredients to the shallots and stir to combine. Season to taste with pepper and set aside in the fridge until required
Place the potatoes into a pot. Cover generously with cold water and a large pinch of salt. Bring to the boil, then reduce the heat and gently simmer for 7-10 minutes, or until the potatoes are just cooked. Strain and allow to steam until cool
Preheat the oven to 180˚C/gas mark 4
Once the potatoes are cool, slice in half on the diagonal and place into a large bowl. Add the garlic, lemon thyme, rosemary, olive oil, salt and pepper. Toss to coat evenly
Place on a tray and into the oven for 20-25 minutes, or until the potatoes are hot and crispy on the outside
Meanwhile, heat the griddle pan or barbecue until very hot. Season the sardines with salt, pepper and a dash of lemon juice and leave for 5 minutes
Brush the sardines with a little vegetable oil and place onto the hot grill or barbecue. Cook for 2 minutes on each side, until just cooked through. Remove and allow to rest for 2 minutes
Remove the potatoes from the oven and divide evenly onto 4 plates. Place 2 sardines onto each plate and top with the salsa verde. Serve immediately
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Grilled sardines

Salsa verde

Garlic roasted Jersey Royals

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The three components of salsa verde, Jersey Royals and sardines add up to a gorgeous Mediterranean-inspired dish

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