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- Polenta-Crusted Sardines, Radish and…
Polenta-Crusted Sardines, Radish and Citrus Salad, and Salsa Verde
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4 serving
Prep time:
Cook time:
Serves: 4
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Ingredients
- 80g polenta
- 60g ground almonds
- 1 tsp paprika
- 2 eggs
- 300g sardine fillets
- 135ml olive oil
- 15g flat-leaf parsley, leaves and stalks finely chopped
- 10g oregano, leaves finely chopped
- 10g basil, leaves and stalks finely chopped
- 2 tbsp capers, roughly chopped
- 2 anchovy fillets, finely chopped
- 1 tbsp sherry vinegar
- 1 lime, juiced
- 1 tsp honey
- 1 tsp chilli flakes
- 150g radishes, halved or sliced
- 2 oranges, peel cut away and flesh sliced into rounds, juice reserved
- 1 grapefruit, peel/pith removed, flesh sliced into rounds, juice reserved
- 40g pistachios, toasted and chopped
- 2 handfuls of pea shoots and baby leaves
Recipe tips / Prepare ahead
Prepare salsa verde 5 days ahead and keep chilled.
Method
Step 1
Combine the flat-leaf parsley, oregano, basil, capers, anchovy fillets, sherry vinegar and 80ml extra virgin olive oil for the salsa verde in a bowl with a pinch of salt; mix well and set aside. You can make this 5 days ahead; chill until needed.
Step 2
Line 2 baking trays with baking paper and preheat the oven to 230ºC/210ºC fan/gas 8. On a plate, combine the polenta, ground almonds and paprika; season generously. Beat the eggs in a bowl; lay the sardines on a plate (have a quick check for bones).
Step 3
One by one, dip the fillets into the egg, allowing the excess to drip off, then coat on both sides with the polenta mixture. Transfer the fillets to the baking trays, skin-side up; drizzle 2 tbsp oil. Bake for 8 mins, then flip over; return to the oven for 2-3 mins, until crisp and golden all over.
Step 4
For the salad dressing, whisk the lime juice, 1½ tbsp oil, honey, chilli flakes and a pinch of salt in a small bowl along with any reserved citrus juice. Combine the salad ingredients in a bowl and pour over the dressing.
Step 5
Serve the sardines with the salad and a few dollops of salsa verde.
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