Skewered sardines with tartare dressing

Serves 4 Prep 20 mins Cook 10 mins

1 lemon, zested and juiced 4 tbsp olive oil 12 sardines, cleaned, gutted and heads cut off (ask your fishmonger to do this) small bunch dill, finely chopped small bunch parsley, finely chopped 1 tbsp capers, drained and chopped 2 tbsp cornichons, drained and

finely chopped

YOU WILL NEED

8 wooden skewers, soaked in water

1 Pour half the lemon juice and 1 tbsp olive oil over the sardines, then rub it into the fish’s cavity and skin. Lay 2-3 sardines (depending on size) side by side and thread a skewer through the tail end and one through the head end, packing them closely together.

2 To make the tartare dressing, combine the lemon zest and the rest of the juice and oil with the dill, parsley, capers, cornichons and some seasoning. Set aside.

3 Season the sardines really well, then carefully lift them onto a hot barbecue. Cook for 3- 4 mins on each side, carefully lifting the skewers to turn them, then transfer to a serving plate. Spoon over a little dressing and serve the rest on the side. PER SERVING 400 kcals, fat 28g, saturates 5g, carbs 1g, sugars none, fibre none, protein 37g, salt 0.9g