Wrapped sardines with lemon salt on the side

Fairlady
6 servings Prep: 20 mins, Cooking: 20 mins
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Fish/Seafood

By Food24 November 03 2009
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Ingredients (8)

12.00 anchovy fillets
24.00 fresh sage
12.00 sardines
12.00 parma ham — slices
24.00 capers
0.00 olive oil — extra virgin
LEMON SALT
30.00 ml salt — coarse, or Maldon sea salt
10.00 ml lemon — zest only
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Method:

Preheat the oven to 180 &degC.
Place an anchovy fillet and two sage leaves on top of each sardine.
Wrap with Parma ham.
Place in a baking dish and scatter the capers over.
Drizzle with a goodly amount of olive oil.
Bake for 20 minutes, or cook on the braai – but then you will have to tuck the capers under the ham and baste the fish with olive oil as they cook, turning once.
LEMON SALT
Mix the salt and grated lemon rind together.
Serve the fish with lemon salt and a big Greek salad full of creamy feta and plump black olives.



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