24/09/2021

Chargrilled Sardines, Asparagus and Tomatoes on Garlic Mash

Use the chargrill pan to cook the veggies and the sardines for a superb restaurant quality dish.

Serves:

4 Prep Time: 15 minutes

Cooking Time: 30 minutes

Download Recipe PDF

Ingredients

1 red capsicum
extra virgin olive oil, as needed
2 bunches young asparagus, trimmed
1 punnet cherry tomatoes (pearl or roma)
500g sardine fillets
sea salt and freshly ground black pepper, to taste
LIME, CAPER & DILL DRESSING
2 tablespoons lime juice
1/4 cup extra virgin olive oil
1 tablespoon chopped dill
GARLIC MASH
1 large potato, peeled and quartered
2 cloves garlic
2 tablespoons extra virgin olive oil

Method

Chargrill capsicum until blackened on all sides. Wrap in foil, allow to cool, rub off the skin, remove seeds and cut into strips. Lightly coat asparagus in oil and chargrill until tender. Chargrill tomatoes until charred at the same time. Just before serving, season sardines with salt and cook skin side down on chargrill pan, for 3-4 minutes, until just cooked through. Use a metal spatula to gently release them from the chargrill. To serve, place a spoonful of mash in the centre of each plate, arrange the vegetables around it and position the sardines on top. Drizzle everything with Lime, Caper & Dill Dressing and serve garnished with sprigs of dill and freshly ground black pepper.
LIME, CAPER & DILL DRESSING Shake all the ingredients together in a screwtop jar.
GARLIC MASH Cover potato and garlic with water in a pot, add 1 teaspoon salt and bring to the boil. Simmer for 15 minutes until very tender. Drain, retaining garlic, and mash until smooth. Stir in olive oil and use as required. Can be made in advance and heated prior to serving.

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