Crispy Sardines & Warm Baby Potatoes In Lettuce Leaves With A Tangy Shallot Dressing

Instructions

1. Pre-heat oven to 200°C
2. Mix the potatoes with 1/2 of the crushed garlic and a good glug of olive oil, season with  salt and pepper and roast for 15 minutes
3. Stir the potatoes and roast an additional 10 minutes until tender and golden
4. In a bowl, mix well with a glug of olive oil, the remaining garlic, lemon juice and zest, coriander, red onions, paprika, and 1/4 tsp salt.
5. Add the hot potatoes to the bowl and toss to coat
6. Heat a large cast-iron skillet or heavy-based pan over medium-high heat
7. Pat the sardines dry with paper towels and sprinkle with salt
8. Add a few good glugs of olive oil to the skillet, once hot add the sardines to the pan, cooking 3 minutes per side until crisp, remove and drain on kitchen towels
9. Place gem lettuce leaves on the bottom of your platter, add cherry tomatoes, spoon over potatoes, top with cooked sardines and more of the dressing from the potatoes
10. Finish with some freshly chopped parsley and ground black pepper, serve with lemon wedges
11. Enjoy!