Our recipe for April, Cornish sardines with salsa verde

Some of the best sardines in the world are caught off the coast of Cornwall. Enjoy them roasted and served on a bed of new potatoes with a zingy salsa verde.

READY IN - 40 minutes

COOKING TIME - 30 minutes

PREP TIME - 10 minutes



  • 600 g baby potatoes

  • 2 tbsp vegetable oil

  • 225 g cherry tomatoes on the vine

  • 150 g fresh Italian green pesto

  • 14 g pack fresh mint, leaves picked, washed and roughly chopped

  • 14 g fresh flat-leaf parsley, leaves picked, washed and roughly chopped

  • 1 tsp English mustard

  • 1 tbsp red wine vinegar

  • 12 Cornish sardines, gutted but left whole


  1. Preheat the oven to 200°C, fan 180°C, gas 6. Put the potatoes and 1 tablespoon of the oil in a large roasting tin. Roast in the oven for 20 minutes. Add the tomatoes and cook for a further 10 minutes.

  2. Meanwhile, in a bowl, mix together the pesto, herbs, mustard and vinegar.

  3. Heat the remaining oil in a non-stick frying pan. Add the sardines and cook for 3 minutes on each side. Serve with the potatoes, tomatoes and salsa verde.