Sardines with Tapenade and Potatoes from What to Eat Now (Spring & Summer) by Valentine Warner

Name: Sardines with Tapenade and Potatoes from What to Eat Now (Spring & Summer) by Valentine Warner
Ingredients: 6 anchovy fillets in olive oil, drained; a squeeze of lemon juice; 1 heaped teaspoon baby capers, drained; juice of ½ small lemon; 350 g large waxy new potatoes, eg Charlotte, well scrubbed; flaked sea salt; 2 tablespoons olive oil, plus extra for grilling the sardines and to finish the dish; 1 small or ½ medium red onion; 8 spanking-fresh sardine fillets, scaled and gutted; ground black pepper; a handful of young thyme leaves; 3 tablespoons good olive oil; 2 garlic cloves, peeled and roughly chopped; 150 g good black olives, pitted; 15 g Parmesan cheese, grated

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I ate this in one of the best towns in which one can eat, San Sebastian in Spain, known locally as Donostia. I managed to infiltrate a private men’s dining club where lots of old dudes shuffled...

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Ingredients

6 anchovy fillets in olive oil, drained
a squeeze of lemon juice
1 heaped teaspoon baby capers, drained
juice of ½ small lemon
350 g large waxy new potatoes, eg Charlotte, well scrubbed
flaked sea salt
2 tablespoons olive oil, plus extra for grilling the sardines and to finish the dish
1 small or ½ medium red onion
8 spanking-fresh sardine fillets, scaled and gutted
ground black pepper
a handful of young thyme leaves
3 tablespoons good olive oil
2 garlic cloves, peeled and roughly chopped
150 g good black olives, pitted
15 g Parmesan cheese, grated