Grilled Sardines with Baked Potato
40 minutes
Sardines are marinated in thyme before being grilled and served on a hot roast potato salad that is flavoured with fresh parsley and olives.
VAL_51
1 person made this
Ingredients
Serves: 6
- 2 tablespoons olive oil
- 1 1/4 teaspoons dried thyme leaves
- 1 pinch sea salt and freshly ground black pepper, to taste
- 12 fresh sardines
- 1kg new potatoes, halved
- 70g Kalamata olives, pitted and halved
- 1 shallot, sliced
- 2 tablespoons fresh parsley, diced
- 1 1/2 tablespoons fresh lemon juice
- 1 tablespoon mayonnaise
- 1 small garlic clove, crushed
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon olive oil
Directions
Preparation:15min ›
Cook:25min ›
Ready in:40min
- In a large bowl combine the olive oil, thyme, salt and pepper. Place the sardines in the bowl and toss to coat. Place on a baking tray lined with baking paper and set aside.
- In the same bowl toss potatoes in oil with thyme a generous sprinkling of salt and pepper. Place potatoes cut side down in a single layer on a baking tray.
- Set tray on lowest rack of cold oven. Heat oven to 230 degrees C. Roast until golden brown and potatoes are tender; 20 to 25 minutes. Stir halfway through cooking to brown evenly.
- After the potatoes are cooked set them aside to cool slightly. Heat the grill and place the tray with the sardines under the grill. Grill for approx 5 minutes per side, depending on the size of the sardines, until they flake easily with a fork.
- Meanwhile, transfer potatoes to a large bowl; add olives, shallot and parsley.
- Whisk lemon juice, mayonnaise, garlic, sea salt and pepper in a measuring jug. Slowly whisk in oil in a slow steady stream. Pour dressing over potatoes; toss to coat.
- Dish potatoes onto six plates and place two grilled sardines on top each.
