Chermoula sardines with potato and olive salad

Ingredients

For 1 serving

• Sardines170 g
• Potatoes200 g
• Cilantro10 g
• Garlic1 clove
• Cumin1 teaspoon
• Paprika1 teaspoon
• Lemon juice20 ml
• Black olives6
• Red onion30 g
• Extra virgin olive oil10 g
• Saltto taste

Contains: fish,

In season: May – September

Method

1. Heat a conventional oven to 220 °C and put a pan of water on the heat. Peel the potatoes and cut them into roughly 2 cm cubes.
2. Clean the sardines: remove heads and guts, open them like a book removing the backbone, rinse and pat dry. Lay them skin side down on a tray lined with baking paper.
3. Finely chop the coriander and garlic and mix with the cumin, paprika, half the lemon juice, half the oil and a pinch of salt; spread this chermoula over the sardines.
4. When the water boils, salt it and cook the potatoes for 12 minutes, until a knife slides in easily. Meanwhile bake the sardines for 8–10 minutes, until the flesh is opaque and comes away easily.
5. Thinly slice the red onion. Drain the potatoes and dress them while warm with the olives, onion, remaining oil and lemon and a pinch of salt.
6. Serve the sardines on the warm potato salad.