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Grilled sardines with garlic roasted Jersey Royals and salsa verde
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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.
First published in 2015
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Ingredients
Metric
Imperial
Grilled sardines
- 8 whole sardines, butterflied
- 1 lemon, juice only
- salt
- pepper
- vegetable oil
Salsa verde
- 1/2 bunch of flat-leaf parsley, leaves only
- 3 sprigs of fresh mint, leaves only
- 1 shallot, finely diced
- 40ml of sherry vinegar
- 2 tbsp of capers, in brine
- 3 anchovy fillets in oil
- 1 tsp Dijon mustard
- 1 lemon, juice only
- 120ml of extra virgin olive oil
- 1/2 garlic clove, minced
- pepper
- salt
Garlic roasted Jersey Royals
- 500g of Jersey Royal potatoes, washed
- 3 garlic cloves, crushed
- 1 tbsp of lemon thyme, finely chopped
- 1 tsp rosemary, finely chopped
- 80ml of olive oil
- salt
- pepper
SAVE RECIPE
Method
2
Drain and finely chop the capers. Chop the parsley, mint and anchovies. Add to the shallots and stir to combine with the rest of the ingredients. Season to taste with pepper and set aside in the fridge until required
- 3 sprigs of fresh mint, leaves only
- 1/2 bunch of flat-leaf parsley, leaves only
- 2 tbsp of capers, in brine
- 1 tsp Dijon mustard
- 1 lemon, juice only
- 1/2 garlic clove, minced
- pepper
- 3 anchovy fillets in oil
- 120ml of extra virgin olive oil
3
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
- 500g of Jersey Royal potatoes, washed
- salt
4
Preheat the oven to 180˚C/gas mark 4
5
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
- 1 tbsp of lemon thyme, finely chopped
- 1 tsp rosemary, finely chopped
- 3 garlic cloves, crushed
- pepper
- 80ml of olive oil
6
Place on a tray and into the oven for 20-25 minutes, or until the potatoes are hot and crispy on the outside
7
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
- 8 whole sardines, butterflied
- 1 lemon, juice only
- pepper
- salt
8
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
- vegetable oil
9
Remove the potatoes from the oven and divide evenly onto 4 plates (or 1 large serving platter, if preferred). Place the sardines on top and spoon over the salsa verde. Serve immediately
First published in 2015
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