|Preparation time||20 min|
|Cooking Time||35 min|
|Ready In||55 min|
|Level of Difficulty||Easy|
Preheat the oven to 180°C. Cook the potatoes in a pan of simmering salted water for 8-10 minutes until almost tender, then drain well.
Toss potatoes with paprika and 1 tablespoon oil. Season and spread on a large lined baking tray, then roast for 20 minutes or until golden.
When the potatoes are done, toss in the tomatoes, onion, coriander, lemon juice and olives oil. Season with salt and pepper.
Increase the chargrill pan or barbecue heat to high. Brush the sardines and the grill with a little olive oil to help prevent sticking. Sprinkle the sardines with 1 teaspoon sea salt – the soft-flaked variety is best – then cook the sardines for 2-3 minutes each side until the skin is scorched and bubbling.
Divide the sardines among plates, then top with the salad and serve with lemon.
Recipe & Photo Credit: Jill Dupleix, food writer