Serves 2

This is an absolutely superb way of cooking and presenting Sardine fillets.

Ingredients

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

Method

1. 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.
2. 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.  
3. To prepare the Sardines, combine the flour, cayenne, salt and pepper on a plate. Roll the fillets gently in the mixture. Set aside.
4. 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!
5. Serve sardines over cryshed potatoes with a drizzle of lemon juice.