Grilled Sardine Fillets with Roasted Tomato, Pinenuts & Balsamic

Ingredients

1 (500gm) Packet Port Lincoln Sardine Fillets

Olive Oil

Sea Salt

Cracked Black Pepper

100gm Rocket Leaves

1 Punnet Large Cherry Tomatoes

50gm Coriole Olives

50gm Pinenuts

Balsamic Glaze

Parsley Leaves, to serve

Method

To prepare the salad, preheat the oven to 180℃, place the pine nuts on a baking tray lined with baking paper, toast in the oven for a few minutes until golden brown, set aside to cool. On another tray lined with baking paper place the cherry tomatoes, drizzle with olive oil, sprinkle with sea salt and roast in the oven until just cooked, set aside to cool. Wash the rocket leaves.

To cook the sardines, heat a large fry pan over a medium heat, pat the sardine fillets dry.

Drizzle with olive oil and season with sea salt and cracked black pepper, once the pan is hot cook the sardines by placing them flesh side down in the pan, cook for 1-2 minutes, turn the fillets over gently and cook for a further 1-2 minutes. This is best done in batches.

Assemble the dish, using a serving platter or individual plates, lay down the rocket leaves, place the warm sardine fillets on top, scatter the cherry tomatoes and the olives around the platter, sprinkle with the toasted pine nuts, drizzle the salad with olive oil and balsamic glaze.

Finish with the parsley leaves and a little sea salt.

Cook’s Tip

Sardine fillets can also be cooked on a BBQ hotplate.

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