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
SERVES - 4
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
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.
Meanwhile, in a bowl, mix together the pesto, herbs, mustard and vinegar.
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.