Ingredients
Scale
- 2 fresh filleted sardines, skin on
- 1 large sweet potato, cut into wedges
- ¼ red cabbage, finely sliced
- ¼ red onion, finely sliced
- ½ red pepper, finely chopped
- 1 tbsp fresh dill, finely chopped
- 1 tbsp runny honey
- 1 tbsp Dijon mustard
- extra virgin olive oil
- salt and pepper
- lemon wedges
Instructions
- Place sweet potato wedges on a tray lined with parchment paper. Drizzle with olive oil and season. Bake in an oven at 180°C for around 30 minutes or until cooked through and slightly brown on the edges.
- Place cabbage, onion, red pepper and dill in a bowl. Season with salt and pepper. In a separate bowl mix the Dijon mustard, honey, and 1 tbsp olive till combined. Pour dressing over coleslaw and mix to combine.
- Heat a frying pan on high with a glug of olive oil. Once the pan is hot place sardine fillets in, skin down. Cook for roughly 2 minutes then turn over. As soon as it’s cooked through take it off the heat.
- Place potato wedges, coleslaw, and fish on the plate. Season with salt and pepper. Garnish with a lemon wedge and micro herbs.
- Prep Time: 10
- Cook Time: 30