GRILLED SARDINES WITH PANGRATTATO

PREP + COOK TIME 20 MINUTES (+ COOLING) SERVES 4

750g fresh sardines, cleaned

¼ cup (60ml) extra virgin olive oil,

plus extra, to serve

1 medium lemon (140g)

50g baby rocket leaves

1/3 cup loosely packed watercress

1/3 cup loosely packed nasturtium

leaves (optional)

¼ cup (40g) pine nuts, toasted

PANGRATTATO

2 tablespoons olive oil

1 cup (60g) chopped stale bread 1 clove garlic, crushed

½ cup loosely packed coarsely

chopped fresh flat-leaf parsley ½ cup (40g) finely grated parmesan

1 Make pangrattato.

2 Rub sardines with 2 tablespoons of the oil; season. Cook sardines, on a heated grill plate (or grill or barbecue) over high heat for 2 minutes. Turn; cook for a further minute or until cooked through.

3 Cut lemon in half; juice one half, cut remaining half into wedges. Place rocket, watercress, nasturtium leaves, half the pine nuts, juice and remaining oil in a medium bowl. Season to taste. 4 Place rocket mixture on a platter; top with sardines, then drizzle with a little more extra virgin olive oil. Sprinkle with pangrattato and remaining pine nuts. Serve with lemon wedges.

PANGRATTATO

Heat oil in a large frying pan over medium heat; cook bread, stirring, for 2 minutes or until golden. Add garlic; cook, stirring, for 1 minute or until fragrant. Cool for 10 minutes. Place in a food processor with parsley; pulse until coarse crumbs form. Stir in parmesan. Season to taste.