Grilled Cornish sardines with Salsa Rossa

Prep time 10 mins
Cooking Time 30 mins
Serves 2

For the sardines

  • 4 sardines - scaled and gutted 
  • Salt 
  • Olive oil  

For the Salsa Rossa 

  • 1 red pepper - cored and sliced into 4 
  • 4 vine tomatoes 
  • 5 red chillis - split down the middle  
  • 1/2 red onion finely chopped  
  • Tablespoon harissa paste 
  • Olive oil 
  • Teaspoon dried oregano 
  • Handful fresh basil 
  • Good dash of good quality red wine vinegar
  1. Put the peppers, tomatoes and chillies in a roasting pan, sprinkle with salt and give them a good drizzle of olive oil. Make sure your grill is pre heated then pop the tray under and cook until everything is blistered and blacked, tip into a bowl and cover with cling film for 20 mins.
  2. Once cooled roughly chop the peppers and chilli, and add back to the bowl mixing then stir to break up the tomatoes and mix everything together, add the oregano, harissa, vinegar and season, lastly stir in the basil. 
  3. To cook the sardines place them in a pan or roasting tray and rub with olive oil and a good sprinkle of salt. Place them under the pre heated grill and allow them to cook until the skin is blistering and golden, this will take about 5 minutes, there’s no need to turn them if the grill is hot enough.
  4. Serve the fish on a plate with a spoonful of the Salsa Rossa and small handful of rocket dressed with lemon and olive oil. 

Ingredients

Method

For the sardines

  • 4 sardines - scaled and gutted 
  • Salt 
  • Olive oil  

For the Salsa Rossa 

  • 1 red pepper - cored and sliced into 4 
  • 4 vine tomatoes 
  • 5 red chillis - split down the middle  
  • 1/2 red onion finely chopped  
  • Tablespoon harissa paste 
  • Olive oil 
  • Teaspoon dried oregano 
  • Handful fresh basil 
  • Good dash of good quality red wine vinegar
  1. Put the peppers, tomatoes and chillies in a roasting pan, sprinkle with salt and give them a good drizzle of olive oil. Make sure your grill is pre heated then pop the tray under and cook until everything is blistered and blacked, tip into a bowl and cover with cling film for 20 mins.
  2. Once cooled roughly chop the peppers and chilli, and add back to the bowl mixing then stir to break up the tomatoes and mix everything together, add the oregano, harissa, vinegar and season, lastly stir in the basil. 
  3. To cook the sardines place them in a pan or roasting tray and rub with olive oil and a good sprinkle of salt. Place them under the pre heated grill and allow them to cook until the skin is blistering and golden, this will take about 5 minutes, there’s no need to turn them if the grill is hot enough.
  4. Serve the fish on a plate with a spoonful of the Salsa Rossa and small handful of rocket dressed with lemon and olive oil. 
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