Sardines with Jersey Royals Recipe - Great British Chefs

Ingredients

• 8 whole sardines, butterflied
• 1 lemon, juice only
• salt
• pepper
• vegetable oil
• 1/2 bunch of flat-leaf parsley, leaves only
• 3 sprigs of fresh mint, leaves only
• 1 shallot, finely diced
• 40ml of sherry vinegar
• 2 tbsp of capers, in brine
• 3 anchovy fillets in oil
• 1 tsp Dijon mustard
• 120ml of extra virgin olive oil
• 1/2 garlic clove, minced
• 500g of Jersey Royal potatoes, washed
• 3 garlic cloves, crushed
• 1 tbsp of lemon thyme, finely chopped
• 1 tsp rosemary, finely chopped
• 80ml of olive oil