Grilled sardines with garlic roasted potatoes and salsa verde

Make the salsa verde first, its flavour will intensify as you prepare the rest of the dish. Combine a finely diced shallot with a pinch of salt and 30ml of sherry vinegar and set aside for 10 minutes

Drain and finely chop 2 tbsp capers. Chop 1/2 bunch of flat leaved parsley, the leaves of 3 sprigs of mint and 4 anchovies. Add 1 tsp Dyon mustard, the juice of 1/2 lemon, 1/2 minced clove of garlic, a glug of oil and the chopped ingredients to the shallots and stir to combine. Season to taste with pepper and set aside in the fridge until required

Place 250 g 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 3 crushed cloves of garlic, 1 tbsp chopped lemon thyme, 1 tsp finely chopped rosemary, 40 ml 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 6 butterflied 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 2 plates. Place 3 sardines onto each plate and top with the salsa verde. Serve immediately

(Here Shaun Hill's original recipe)


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