Cornish-style sardines with salsa verdi

This is a Cornwall-inspired recipe, ideal for the end of summer. Makes a great light supper (or without the spuds, a nice starter). The cider vinegar in the salsa helps with the Cornish feel of it!

Serves two

Four sardines, filleted and split
Two medium size baking potatoes, peeled and cut into wedges
Half a red onion, finely chopped
Sea salt and black pepper to taste
Olive oil
Lemon wedges to serve

For the salsa verdi:
2 tbs cornichons, chopped
1 tbs capers, chopped
2 tbs flat leaf parsley, chopped
Half a red onion, finely chopped
1 tbs cider vinegar
1 tbs olive oil
Sea salt and black pepper to taste

Parboil the potatoes for ten minutes or until tender. Drain and leave to cool a little. Place them on a baking tray with the onion, seasoning and oil. Toss together so the potatoes are coated with the seasonings and roast in a pre-heated oven (200C) for 20 minutes or until golden brown.
Meanwhile, mix all the salsa ingredients together in a bowl. Adjust the quantities to taste.
Grill the split sardines for a couple of minutes each side, and arrange on warmed plates with the potatoes and a big spoonful of the salsa. Serve with a lemon wedge and the rest of the salsa to hand.

Goes well with a glass of chilled Cornish cider, on a late summer's evening.