Pan-Fried Sardines With Breadcrumb Salsa Recipe

Ingredients

• 1 tbsp olive oil
• 900 gm (about 24) sardine fillets
• 4 small oxheart tomatoes, thickly sliced into rounds
• 1 punnet cherry tomatoes, halved
• 4 baby fennel
• 3 tsp extra-virgin olive oil, plus extra to serve
• 1 tsp sherry vinegar
• 1 punnet of mâche
• Breadcrumb salsa
• ¼ cup olive oil
• 1 small golden shallot, thinly sliced into rounds
• 1 clove of garlic, very finely chopped
• 150 gm coarse sourdough breadcrumbs, toasted
• 25 gm currants soaked in 3 tsp red wine vinegar
• 2 tsp capers, drained
• 1 tbsp coarsely chopped mint leaves