Whole baked maasbankers with quick salade niçoise

Place the fish in a lightly oiled oven-proof dish. Put slices of
lemon inside the belly and dot generously with butter. Bake at 180 C for
approximately 25 – 30 minutes (depending on the size of the fish) and
turn once during cooking time.
 
Meanwhile boil the baby potatoes in salted water until cooked through. Briefly fry the sugar snap peas in a little olive oil.
 
Once the fish is ready, assemble the salad:
Crush the baby potatoes using a fork, then top with sugar snaps, 
anchovy fillets and olives. Mix some Dijon mustard with a glug of olive
oil and the juice of one lemon, and drizzle over the salad. Top with a
soft fried egg, allowing the yolk to bleed into the dressing.

 
Serve immediately.

Reprinted with
permission of Sardines on Toast.

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