top of page

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.


bottom of page