Ingredients Jump to Instructions ↓

  1. ( See nutrition ) 750 g (1 lb 10 oz) baby new potatoes, scrubbed 12 sardines, about 1 1/2 kg (3 lb 3 oz) in total, cleaned and scaled 100 g (3 1/2 oz) fresh wholemeal breadcrumbs finely grated zest and juice of 1 lemon 45 g (1 1/2 oz) pecan nuts, chopped 75 g (2 1/2 oz) watercress, finely chopped cayenne pepper 2 tbsp extra virgin olive oil 1 tbsp black mustard seeds salt and pepper Leafy orange salad: 1 tbsp extra virgin olive oil 1 tbsp lemon juice 1/4 tsp Dijon mustard 200 g (7 oz) mixed salad leaves 1 orange, peeled and segmented

Instructions Jump to Ingredients ↑

  1. Put the potatoes into a large pan, cover with boiling water and cook for about 15 minutes or until just tender. Preheat the grill to high.

  2. While the potatoes are cooking, cut the heads and any fins off the sardines with kitchen scissors. Mix the breadcrumbs with the lemon zest and half of the lemon juice. Add the pecans, watercress, and cayenne pepper and pepper to taste, and mix thoroughly. Using a teaspoon, pack the stuffing into the sardines so the cavities are well filled. Lay a piece of foil on the grill pan and arrange the sardines on top.

  3. Mix the remaining lemon juice with 1/2 tbsp of the olive oil and a couple of pinches of cayenne pepper. Brush half of this mixture over the fish. Place the sardines under the grill and cook for 5 minutes or until the flesh next to the bone will flake easily. Gently turn the sardines over, brush with the remaining lemon juice mixture and grill for a further 5 minutes or until cooked through.

  4. When the potatoes are ready, drain and cut them in half. Heat the remaining 1 1/2 tbsp olive oil in the pan in which you cooked the potatoes. Add the mustard seeds and cook over a moderate heat for 30 seconds to 1 minute or until the seeds begin to pop. Add the potatoes and plenty of black pepper, and toss the potatoes to coat them thoroughly with the mustard seed mixture. Keep hot until ready to serve.

  5. To prepare the salad, combine the olive oil, lemon juice and mustard in a salad bowl and season with salt and pepper to taste. Add the salad leaves and orange segments and toss gently in the dressing. Serve the sardines piping hot with the salad and potatoes.


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