Info
Ingredients
Directions
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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.
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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.
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When the potatoes are done, toss in the tomatoes, onion, coriander, lemon juice and olives oil. Season with salt and pepper.
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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.
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Divide the sardines among plates, then top with the salad and serve with lemon.
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Enjoy!
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Recipe & Photo Credit: Jill Dupleix, food writer
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