This is an absolutely superb way of cooking and presenting Sardine fillets.
For the crushed potatoes:
- Approximately 6 new or baby potatoes
- A good glug of olive oil
- Sea salt & pepper
For the Sardines:
- 6-8 fresh sardine fillets
- 1/2 red onion, finely chopped
- 1/4 cup kalamata olives, pitted and chopped
- 2 garlic cloves, crushed
- 2 tablespoons rice flour
- 1 tablespoon pine nuts
- 1 large handful English or baby spinach
- 1 large red chilli, seeded and finely diced
- 1/2 teaspoon cayenne pepper
- A good pinch sea salt & pepper
- A good glug extra virgin olive oil
- To prepare the potatoes, place them in a small saucepan, cover with water and bring to the boil. Turn down heat to a gentle boil and boil for 20 minutes or until just soft. Remove from the heat and drain. Place the potatoes between 2 tea towels (or paper towels) and gently crush with your hands. Leave to cool and then pop in the fridge for a good hour or two or overnight.
- The next day, heat your oven to 220 degrees. Place the potatoes on a baking paper lined tray, drizzle with olive oil and season with salt and pepper. Roast for 25 minutes, turning gently once during that time.
- To prepare the Sardines, combine the flour, cayenne, salt and pepper on a plate. Roll the fillets gently in the mixture. Set aside.
- Place a medium to large frying pan on medium heat. Add the olive oil. Sauté the onion, garlic and chilli for 3-4 minutes or until the onion is translucent. Add the olives, pine nuts and create some space for the fillets. Add the fillets to the pan and fry for 2 minutes on one side until browning and gently turn, adding the raw spinach to the pan. Season with salt and pepper. Cook for a further 2-3 minutes, gently stirring the rest of the ingredients to ensure they don’t burn, being careful not to break up the sardines. Once the spinach has wilted you are good to go!
- Serve sardines over cryshed potatoes with a drizzle of lemon juice.