Italian-Style Sardines

Charmaine Lu -

  • 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