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Grilled sardines, citrus yoghurt

A simple fish dish that celebrates the new season, with fresh peas, broad beans and a zingy citrus yoghurt dressing.

INGREDIENTS (serves 4)

8-12 sardines, butterflied (allow for 2 or 3 per person)
1 tub of natural thick yoghurt
1 orange
1 lime
1 lemon
150g peas
150g broad beans
Generous handful of pea shoots

METHOD

Blanch the peas & broad beans in boiling water for one minute, drain and chill immediately in iced water. Drain the water and pop the peas & broad beans out of their shells. Drizzle with olive oil & season.

Zest the orange, lime & lemon and mix through the yoghurt along with the juice of the lemon. Season with salt & fresh cracked black pepper.

To cook the sardines, heat a flat non-stick pan over a medium heat and add a little pomace oil (or vegetable oil if you can’t get hold of this). Place the sardines into the pan skin-side down, and cook for a couple of minutes, until the skin is crispy and the edges of the sardines are turning white. Turn the sardines over and cook for a further 30 seconds. Remove from the pan and season.

To serve, spread a large tablespoon of yoghurt on each plate, followed by 2-3 sardines, and top with peas & broad beans. Garnish with a few pea shoots to finish.

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