Grilled Sardines with Sauce Vierge, Pan-Fried Jersey Royals and Salad

Grilled butterflies sardines served with crispy pan-fried potatoes, a warm herb-infused sauce vierge, and a fresh dressed salad.

Healthy Seafood High Protein Summer French Sardines

Estimated Nutrition

Calories

632.1

kcal / serving

2528.2 kcal total

Carbs

12.1g

per serving

48.2 g total

Fat

54.7g

per serving

218.6 g total

Protein

26.4g

per serving

105.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Balsamic Vinegar

Fruits

piece

Lemon

juice only

NutsSeeds

Salt

to taste

Black Pepper

freshly ground, to taste

clove

Garlic

finely chopped

tbsp

Tarragon

roughly chopped

tbsp

Basil

roughly chopped

tbsp

Dill

roughly chopped

OilsFats

Olive Oil

for frying potatoes

100

Extra Virgin Olive Oil

for sauce vierge

Seafood

piece

Sardine

cleaned and gutted

Vegetables

200

Jersey Royal Potato

scrubbed and parboiled

piece

Tomato

skins and seeds removed, finely chopped

piece

Shallot

finely chopped

110

Mixed Leaf Salad

Method

Serve sardines over potatoes with sauce vierge and dressed salad on the side.

Preheat your grill to high.

Butterfly the sardines by removing heads, cutting the bellies, and lifting out the bones.

Form circles by tucking the tails into gill slits.

Season sardines and grill on a tray for 4 minutes until cooked through.

Fry parboiled potatoes in oil for 4 minutes until golden and crisp.

Whisk lemon juice into oil, add vegetables, and warm gently in a pan.

Stir fresh herbs into the warm sauce and season.

Toss salad leaves with olive oil and balsamic vinegar.