Serves 2 Ingredients 4 fresh sardines, gutted 1 ripe plum tomato 2 pitted black olives 2 pitted green olives 1 tbsp. chopped fresh parsley 2 tbsp. lemon juice 1 tbsp. olive oil salt and pepper to season
Method Deseed and finely chop the tomato and place into a bowl. Finely chop the olives and add to the tomatoes. Pour in the oil and lemon juice, season to taste. Add the parsley, mix and season again if needed. Set to one side.
Gently press the sardines belly down onto a baking tray that has been lightly oiled. Season well with salt and pepper and place under a very hot grill, cook until the skin is crisp and slightly charred in places.
Place the sardines in a row on a plate and scatter over the tomato and parsley salad. Serve straight away with drinks as a tapas or with crusty bread as a more substantial starter or light lunch.
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