Crispy sardines with oven-roasted chips and salsa verde

Serves: 4

Edit

Update

Cancel

Total Time: 85

Prep Time: 25

Cook Time: 60

• FOR THE FISH
• 100 gram(s) fresh brown breadcrumbs
• 6  sardines, filleted
• 4 tablespoon(s) extra virgin olive oil
• 1  egg, beaten
• plain flour
• FOR THE CHIPS
• 1.2 kilogram(s) large waxy potatoes, peeled
• finely grated zest of 1 lemon, plus 1 tbsp lemon juice
• 2 tablespoon(s) extra virgin olive oil
• 40 gram(s) unsalted butter
• sea salt and black pepper
• FOR THE SALSA VERDE
• 3  heaped tbsp finely chopped basil
• 2  heaped tbsp finely chopped mint
• 6  heaped tbsp finely chopped flat-leaf parsley
• 1 clove(s) garlic, finely chopped
• 6  salted anchovies, finely chopped
• 2 tablespoon(s) capers, rinsed and finely chopped
• 6 tablespoon(s) extra virgin olive oil
• a squeeze of lemon juice
• 1 teaspoon(s) Dijon mustard

Method

1. Heat the oven to 220°C (200°C fan oven) gas mark 7. Spread the breadcrumbs in a thin layer on two baking trays and toast them for 6-8 minutes until lightly golden. Remove and leave them to cool.
2. Slice the potatoes lengthways 1cm thick, then cut the pieces into thick chips. Arrange in a roasting dish (about 38cm x 25cm) with the zest. Drizzle over 2 tbsp olive oil and the lemon juice, dot with the butter and season. Cover with foil and roast for 20 minutes.
3. Loosen the chips with a spatula, give them a stir and roast uncovered for another 30-35 minutes until deliciously golden and caramelised, stirring again halfway through.
4. Towards the end of cooking the chips, pat the sardine fillets dry with kitchen paper. Scrunch the breadcrumbs between your fingers to break up any clumps and toss them in a shallow bowl with some seasoning and 4 tablespoons of olive oil until evenly and lightly coated. Have the egg and flour at the ready in another couple of shallow bowls.
5. Coat the sardine fillets with the flour. Dip into the egg and then the breadcrumbs, and arrange on a roasting tray, spaced slightly apart. Bake for 6-8 minutes until crisp and lightly golden. Serve the sardines and chips straight away, with the salsa verde.
6. To make the salsa verde If you can find the time to chop all the ingredients finely by hand you will be well rewarded. Otherwise, chop the herbs, garlic and capers in a food processor, then remove them and stir in the anchovies, olive oil, lemon juice and mustard.
7. Combine the herbs, garlic, anchovies and capers in a bowl, stir in the olive oil, the lemon juice and mustard. Recipe by Annie Bell

• Rated:
• 
• 
• 
• 
• 

by 0 people

View more recipes from

Add your own comments

Here are some alternate versions of this recipe created by our wonderful community of chefs!