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Ingredients
Method
- 600g new potatoes
- 2 tbsp oil
- 225g cherry tomatoes
- 150g pesto
- 15g each mint and parsley, chopped
- 1 tbsp white wine vinegar
- 12 Cornish sardines, cleaned but whole
- Preheat the oven to 200C. Pop the potatoes in a roasting tin and toss with 1 tbsp of oil and some seasoning, then roast for 20 mins. Add the tomatoes and cook for 10 mins more.
- Meanwhile, mix the pesto, vinegar and herbs in a bowl, and fry the sardines in the remaining oil for 3 mins on each side. Serve the fried sardines with the potatoes, tomatoes and green dressing, and enjoy.
40 mins
4 serving
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