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    • Spicy Sardine Fillets on Roasted Crushed Potatoes

    Spicy Sardine Fillets on Roasted Crushed Potatoes

    Mark Sharron
    Easy
    20 minutes
    2

    Sardines are a sustainable catch with plenty of healthy omega-3 fatty acids. Here, cooking is quick and simple.

    You’ll need some rustic potatoes, which are crushed, and of course delicious spices. This will make for a hearty meal.

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    Ingredients

    • For the crushed potatoes
    • 6 baby potatoes
    • A good glug of olive oil
    • Salt & pepper
    • For the sardines
    • 8 fresh sardine fillets
    • 1/2 red onion, finely chopped
    • 1/4 cup olives, pitted and chopped
    • 2 garlic cloves, crushed
    • 2 tablespoons rice flour
    • 1 tablespoon pine nuts
    • 1 large handful of baby spinach
    • 1 large red chilli, seeded and finely diced
    • 1/2 teaspoon cayenne pepper
    • Salt & pepper to taste
    • Extra virgin olive oil
    • Lemon juice

    Method

    • Step-by-Step Method for Spicy Sardine Fillets on Roasted Crushed Potatoes
    • Preheat the oven to 200°C (400°F), ensuring it is fully up to temperature before roasting.
    • Wash and scrub the baby potatoes to remove any dirt or debris.
    • Place the baby potatoes in a pot, cover with water, and add a generous pinch of salt.
    • Bring the water to a boil and cook the potatoes until just fork-tender (about 12–15 minutes); drain thoroughly.
    • Spread the cooked potatoes in a single layer on a lightly oiled baking tray.
    • Use the bottom of a mug or a potato masher to gently crush each potato, keeping them mostly intact while flattening slightly.
    • Drizzle a good glug of olive oil over the potatoes, season with salt and pepper, and toss lightly to coat.
    • Roast the potatoes in the preheated oven for 25–30 minutes, turning once midway, until crispy and golden-brown on the edges.
    • While the potatoes roast, pat the sardine fillets dry with paper towels and season both sides lightly with salt and pepper.
    • Spread the rice flour onto a plate and lightly dredge each sardine fillet on both sides, shaking off any excess.
    • Heat a frying pan over medium-high heat and add a drizzle of extra virgin olive oil.
    • Add the sardine fillets to the hot pan, skin side down, and cook for 2–3 minutes until crisp; flip and cook for another 1–2 minutes until just cooked through (work in batches if necessary, do not overcrowd).
    • Remove sardines to a plate and keep warm.
    • In the same pan, add a touch more olive oil if needed, then add the finely chopped red onion, garlic, and diced red chilli.
    • Sauté for 1–2 minutes until aromatic and softened.
    • Add the pitted, chopped olives and pine nuts; cook for 1 more minute until the pine nuts are lightly toasted.
    • Stir in the cayenne pepper and then add the baby spinach, cooking just until wilted.
    • Remove the pan from heat and finish with a squeeze of lemon juice, adjusting salt and pepper to taste.
    • For plating, arrange the roasted crushed potatoes on warmed plates as the base.
    • Spoon the sautéed spinach mixture evenly over the potatoes.
    • Arrange the spicy sardine fillets on top, skin side up for crispness and visual appeal.
    • Garnish with extra pine nuts, a drizzle of extra virgin olive oil, and a few fresh chilli slices (optional for extra heat).
    • Serve immediately, accompanied by lemon wedges for squeezing at the table.