Sardines Romesco Sauce and Sardines with Sauce Vierge - James Martin Chef

Ingredients

• 4 sardines, gutted and heads removed
• 15ml olive oil
• Salt and pepper
• 100ml olive oil
• 1 small bunch oregano
• 2 cloves garlic
• 4 red peppers, roasted
• 50g hazelnuts, toasted
• 50g almonds, toasted
• 2 tsp smoked paprika
• 2 slices white bread
• 2tbsp sherry vinegar
• 4 butterflied sardines
• Drizzle of olive
• Few sprigs of tarragon
• Few coriander seeds
• 2 tomatoes concassed and diced
• 1 lemon juice only
• Few chives, chopped
• 1 clove garlic, sliced