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.

    2 people made this

    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

    Preparation:15min  ›  Cook:25min  ›  Ready in:40min 

    1. 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.
    2. 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.
    3. 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.
    4. 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.
    5. Meanwhile, transfer potatoes to a large bowl; add olives, shallot and parsley.
    6. 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.
    7. Dish potatoes onto six plates and place two grilled sardines on top each.

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