W.a. sardines with walnut crumbs and spiced spinach

Serves 4 people

Lip-smackingly delicious!!

  • 8 sardines, butterflied
  • 2 Tbsp plain flour
  • salt and pepper
  • 2 Tbsp unsalted butter
  • ¼ cup breadcrumbs
  • ¼ cup walnuts, finely chopped
  • 1 Tbsp avocado oil
  • ¼ bunch parsley, finely chopped
  • 2 bunches English spinach
  • 2 Tbsp olive oil
  • 1 tsp garam masala
  • juice 1 lemon
  • 1 red chilli, chopped very finely

1 Use a pair of pliers to remove the sardines’ dorsal fins, then check that there are no remaining scales. Dust with flour and season lightly the fry in a heavy-based frying pan over a medium heat in the butter. When just cooked, set aside.

2 Meanwhile, combine the breadcrumbs and walnuts in a separate frying pan and fry over a high heat in the avocado oil until golden, then add the parsley and season with salt and pepper.

3 Fry the spinach in olive oil and garam masala until wilted, stir in the lemon juice, then drain in a colander. Serve a pile of spinach topped with sardines, crumbs and chilli.

Professional Tip: Sardines from Fremantle W.A. are available year-round in butterflied fillets, although your fishmonger may need to order them in for you.