SARDINES WITH LEMON AND CHERRY TOMATOES
12 sardines 1 tbsp coconut oil, melted Himalayan salt and black pepper 1 lemon, cut into wedges, to serve thin orange-zest peels, to serve FOR THE TOPPING 15g fresh parsley, chopped 300g cherry tomatoes, blistered 1 green chilli, chopped ¼ cup extra-virgin olive oil juice of 1 lemon Himalayan salt and black pepper 1. Heat the oven grill. Place the sardines on a baking tray, brush them with coconut oil and season well. Grill them on both sides until they are cooked through and golden. Let them cool slightly. 2. For the topping: Combine the parsley, tomatoes, and chilli and drizzle olive oil and lemon juice on top. Season to taste. 3. To serve: Serve the sardines with the parsley topping and orange-zest peels, and with lemon wedges on the side.