Italian Style Sardines with Crispy Topping and Fresh Greenery

Ingredients

• 8 butterflied sardines, bones removed (20 g each, 160 g total)
• 1/4 teaspoon fine sea salt
• 1/8 teaspoon ground black pepper
• 1/4 teaspoon smoked paprika
• 3 tablespoons extra virgin olive oil
• 60 g panko breadcrumbs
• 1 garlic clove, finely minced
• 2 teaspoons toasted pine nuts, finely chopped
• 2 anchovy fillets, finely minced or 3/4 teaspoon anchovy paste
• 1 teaspoon baby capers, drained and finely chopped
• 1 teaspoon finely grated lemon zest
• 4 tablespoons finely grated pecorino cheese or parmesan
• 2 teaspoons fresh oregano, finely chopped or 1/2 teaspoon dried oregano
• 1 tablespoon extra virgin olive oil
• 4 teaspoons red onion, finely chopped
• 1 teaspoon large red chilli, deseeded and finely chopped
• 2 teaspoons fresh parsley, finely chopped