150 gram rocket leaves
3 garlic cloves
freshly ground salt & pepper
Scrub potatoes, cut in half and boil in salted water for about 15 minutes, drain and allow to cool.
Rinse arugula, remove tough stems and shake dry
Peel onion and cut into fine strips.
Peel garlic and cut into thin slices.
Take the sardine fillets and pat dry and score the skin with a sharp knife several times diagonally.
Grate/zest the lemon skin and squeeze out juice into a bowl, discards any pips
Season the sardine fillets with salt and pepper and half of the lemon juice and zest. Stick garlic slices into fish score marks.
Heat oil in a large skillet. Saute onions, lemon zest and remaining garlic for a few minutes, add the potatoes, salt and pepper and fry until the potatoes take on a golden colour
Grill the sardines over a hot grill – preferably using a fish basket, grill for about 6 minutes or until crispy, turning. Remove from the grill and keep warm.
Arrange fish with potatoes and rocket on plates and garnish with lemon wedges. Serve.