1
Boil the potatoes, cut the gutted fish down the middle to make space for the lime wedges. Place them as securely inside the fish as possible. Salt the skin nicely.

2
Begin preparing all salad ingredients. Mix in a bowl together, drizzle with olive oil, season & squeeze a little lime juice over the top.

3
Over a medium heat, add a little olive oil & place sardines in the pan. You can leave them to cook whilst draining the potatoes, turn after around 5 minutes when the skin should be crispy & the meat is warm, repeat this on the other side. If you are cooking on the bbq, wrap the fish in tin foil & bake for around 10 minutes.

4
Assemble the salad onto the plate, top with the potatoes & finish off with laying the sardines on top.