Grilled sardines with olive and tomato potatoes and shallot dressing

Tasty Mediterranean style flavours ad oomph to this simple but stylish sardine supper from Richard Phillips
By Richard Phillips
Grilled sardines with olive and tomato potatoes and shallot dressing
  • Rating:
  • Serves: 4
  • Cook Time: 1 hour 5 minutes
  • Prep Time: 30 minutes
  • Effort: medium



  • 4 large potatoes
  • 4 sardines, scaled, filleted and pin boned
  • 4 tbsp extra virgin olive oil
  • 1 clove garlic, finely chopped
  • 2 tomatoes, deseeded and finely chopped
  • 1 tbsp olives, chopped
  • 1 tbsp chopped parsley
  • 1 pinches black pepper

For the dressing

  • 1 tbsp grain mustard
  • 150 ml olive oil
  • 50 ml vinegar, champagne
  • 50 ml water, warm
  • 1 shallots, finely chopped


1. Set the oven to 200°C/gas 6 and bake the potatoes for one hour, until soft. 2. Place the sardines skin side up on a baking tray, drizzle with one tablespoon of extra virgin olive oil, and sprinkle over the chopped garlic and place under the grill. 3. Scoop the flesh of the cooked potatoes out and mix with the diced tomato, chopped olives, remaining olive oil and parsley and season to taste. 4. Mix the mustard, olive oil, vinegar, water and chopped shallots together. Set aside at room temperature to infuse. 5. Divide the potato mix between four warmed dinner plates, placing it in the centre. Top with a sardine fillet and drizzle the warm dressing around. Garnish with the fried herbs and serve immediately.

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