Name: Sardines with Tapenade and Potatoes
Yield: Serves 2
Cuisine: Spain
Ingredients: 6 anchovy fillets in olive oil, drained; flaked sea salt; 150 g good black olives, pitted; 8 spanking-fresh sardine fillets, scaled and gutted; 350 g large waxy new potatoes, eg Charlotte, well scrubbed; a squeeze of lemon juice; 1 small or ½ medium red onion; 3 tablespoons good olive oil; 2 tablespoons olive oil, plus extra for grilling the sardines and to finish the dish; 1 heaped teaspoon baby capers, drained; 15 g Parmesan cheese, grated; ground black pepper; juice of ½ small lemon; 2 garlic cloves, peeled and roughly chopped; a handful of young thyme leaves

Preparation info

Serves
2

Difficulty
Easy

Appears in

What to Eat Now (Spring & Summer)

By Valentine Warner

Published 2009

About

I ate this in one of the best towns in which one can eat, San Sebastian in Spain, known locally as Donostia. I managed to infiltrate a private men’s dining club where lots of old dudes shuffled around a large kitchen all wearing glasses on a chain around their necks. Some of the 8 courses they prepared were delicious; some not. This was fantastic, but I still think it even better replacing the whole olives that they used with my tapenade.