Sardines Romesco Sauce and Sardines with Sauce Vierge

Two ways to serve sardines, one of James's favourite fish! These recipes for Sardines Romesco Sauce and Sardines with Sauce Vierge are easy peasy, drawing inspiration from Spain and France. They featured as part of James's sardines masterclass.

Ingredients

Sardines Romesco

4 sardines, gutted and heads removed
15ml olive oil
Salt and pepper

Sardines Romesco Sauce

100ml olive oil
1 small bunch oregano
2 cloves garlic
4 red peppers, roasted
50g hazelnuts, toasted
50g almonds, toasted
2 tsp smoked paprika
2 slices white bread
2tbsp sherry vinegar
Salt and pepper

Sardines with Sauce Vierge

4 butterflied sardines
Drizzle of olive
Salt and pepper

Sauce Vierge

100ml olive oil
Few sprigs of tarragon
Few coriander seeds
2 tomatoes concassed and diced
1 lemon juice only
Few chives, chopped
1 clove garlic, sliced

Method

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Sardines Romesco Sauce

To make the sauce, place all the ingredients into a food processor and blitz until smooth.

Meanwhile, put the sardines onto a griddle drizzle of olive oil, season and char for 2 minutes. Flip over and cook for another 2 minutes.

Sardines with Sauce Vierge

Heat a grill to high

Pop the sardines onto an oiled tray. Season and grill for 2 to 3 minutes until charred. For the sauce, gently warm the ingredients together for 1 minute.

Serve by spooning the sauce onto plates and top with the sardines.