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Grilled Sardines with Patatas Bravas & Rocket Salad
We are obsessed with patatas bravas, a Spanish classic, made with golden potatoes and a warm tomato sauce. Our twist includes adding Ortiz's responsibly-sourced sardines for a touch of the Mediterranean sea. Pair with a refreshing salad, starring peppery rocket, juicy olives and creamy avocado.
High protein
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 4 barramundi fillets (Fish)
- 200g baby tomatoes
- 80g rocket
- 4 garlic clove
- 80g greek style yoghurt (Milk)
- 12 baby potatoes
- ½ tsp chilli flakes
- 400g passata (tomatoes, salt, citric acid)
- 2 avocado
- 30g pitted black olives (Olives, Water, Red Wine Vinegar, Sea Salt, Grape Must)
- 2 onion
- 1 tsp smoked paprika
- 1 handful of fresh flat-leaf parsley
Nutritional Information
Calories: 616
Protein: 37g
Carbs: 41g
Fat: 33g
Grilled Sardines with Patatas Bravas & Rocket Salad
We are obsessed with patatas bravas, a Spanish classic, made with golden potatoes and a warm tomato sauce. Our twist includes adding Ortiz's responsibly-sourced sardines for a touch of the Mediterranean sea. Pair with a refreshing salad, starring peppery rocket, juicy olives and creamy avocado.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9 / air fryer 200C
- Line a large baking tray with parchment paper
- Pull out a large frying pan, a large mixing bowl & a small bowl
Roast the potatoes
- Halve the potatoes (quarter any large ones). Cut each onion into 8 wedges
- Add both to the lined baking tray and toss with 1 tbsp oil, a pinch of salt and pepper. Roast for 25-30 mins / air fryer 20-25 mins, until soft and golden
Make the bravas sauce
- Finely chop or crush the garlic
- Heat the large frying pan on medium heat. Once hot, add the tomatoes and three-quarters of the garlic and cook for 1-2 mins
- Add the paprika and chilli flakes and cook for 1 min. Add the passata and simmer for 4 mins, until reduced. Season with salt and pepper. Add a splash of water if it's a little dry
Make the dressing & add the sardines
- Combine the remaining garlic with the yoghurt and 1 tbsp of water in the small bowl. Season with salt to taste
- In the final 5 mins / air fryer 4 mins, place the sardines onto the potato tray and continue roasting, until the sardines are piping hot
Meanwhile, build the salad
- Finely chop the parsley, Thinly slice the olives. Cut the avocados into 2cm cubes
- Combine the rocket, avocado, olives and 1 tsp of oil in the large mixing bowl. Season with salt
Plate up
- Serve the roasted veg onto plates, with the salad on the side
- Spoon on the bravas sauce and top with the sardines and parsley. Drizzle the dressing over the dish
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