INGREDIENTS
3 tablespoons extra virgin olive oil
12 Australian Sardines, butterflied
Salt flakes and freshly ground black pepper, to taste
3 cups fresh breadcrumbs
3 cloves garlic, finely chopped
4 tablespoons sage, finely chopped
3 tablespoons flat-leaf parsley, finely chopped
¾ cup freshly grated parmesan cheese
1 lemon, zest finely grated
75g unsalted butter, melted
100g wild or baby rocket, washed and dried
1 lemon, quartered
METHOD
Preheat oven to 180ºC.
Line a baking dish with baking paper and lightly brush with olive oil. Place fish in the dish in a single layer, skin-side down. Sprinkle with salt and pepper.
Combine breadcrumbs, garlic, sage, parsley, parmesan, lemon zest, salt and pepper (using a food processor is an easy way, if you have one). Stir melted butter through well to form a paste. Spread mixture over the top of the fish and bake for 8-12 minutes, until the crust is golden and the fish flakes easily when tested with a fork.
Toss rocket with remaining olive oil, divide between plates, place 3 fillets on top of each and serve with a lemon wedge.
