This light and sophisticated sardine recipe is perfect for an alfresco summer lunch.
12 sardines, cleaned and gutted
3 tbsp extra virgin olive oil, plus extra for drizzling
1 tsp Dijon mustard
1 lemon, juice only
3 tbsp chopped fresh chives
pinch caster sugar
4 ripe vine tomatoes, thinly sliced
1 tbsp chopped fresh oregano
Preheat the grill to high.
Cook the potatoes in a pan of salted boiling water until tender, then drain.
Once cool enough to handle, slice the potatoes thinly and arrange on a large serving plate.
Remove the heads from the sardines, then slit from the head end to tail and open the sardines out, flesh-side down. Press along the body with the heel of your hand, then turn the sardines over and carefully lift out the bones.
Place the sardines onto a baking tray and season with salt and freshly ground black pepper. Grill for 3-4 minutes, or until cooked through.
Meanwhile, whisk the olive oil, mustard, lemon juice and chives together in a bowl until well combined. Season with sugar, salt and freshly ground black pepper.
To serve, arrange the sliced tomatoes on top of the potatoes, drizzle over a little olive oil and sprinkle with the oregano. Place the sardines in the centre of the circle and spoon the dressing over the whole dish.
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