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.

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

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.

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