Sardines & Cabbage

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Me and a couple of friends decided to leave cold South Africa behind to spend the summer in beautiful Croatia.

We are staying with my boyfriend’s granny (Baba) who is the most wonderful chef, and is so knowledgeable about Croatian food. Visiting the local fishmonger is a true experience. I chose to cook sardines and they turned out amazingly.


IINGREDIENTS

4 X 150 g sardines, gutted, skin on
1 small head of green cabbage
3 potatoes, peeled and halved
1.5 red peppers, diced 
2 garlic cloves, crushed
1 small handful of mint
Olive oil
Sea salt & black pepper
1/2 tsp dried garlic and parsley
Lemons


METHOD

Serves 4
Preparation 20 minutes
Cooking time 30 minutes


Ask your fishmonger to remove the guts and heads. Then make scores in the flesh and season with sea salt and black pepper.

Boil the kettle and peel the potatoes. Place a large pot on high heat and add boiling water and a large pinch of salt, cook the potatoes for 25 minutes.

Dice the peppers and add them to a small bowl with a tablespoon of olive oil, the juice of 1 lemon, crushed garlic,  sea salt, black pepper to taste and 1/2 a teaspoon of dried garlic and parsley.

If you have a braai/BBQ turn it on, I had to use an electric grill. It should reach 180C.

While the grill is heating up, roughly chop the cabbage and add it to the boiling potatoes, which should have been cooking for 15 minutes, add a tablespoon of olive oil and a crushed clove of garlic. Boil for another 10 minutes.

Pour a generous amount of olive oil over the fish and then place them on the grill. Cook on each side for approximately 10 minutes, or until the skin is crispy and the meat is flaky.

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Once the fish is cooked, drain the cabbage and potatoes. Place the veggies back into the pot, add sea salt and black pepper and a drizzle of olive oil and roughly mash with a masher.

Place the cooked fish on top of the mashed veggies, put the fish on top and spoon over the red pepper mixture, sprinkle over the mint leaves and extra lemon.

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