Char-grilled sardines and salsa with tomato and olives

New Zealand sardines are a lot larger than the ones you’ll find in tins. They’re available from good fishmongers. You’ll need one sardine per person for a starter, or two for a meal. This recipe, which we cooked the day of my visit to Cazador in Auckland, complements a pilsner. The acidity of the salsa on the sardines is complemented by a beer with a decent hop flavour.

Sardines

4	Sardines, fresh, gutted (Main)
2 Tbsp	Olive oil

Salsa

½ cup	Olives, green and black, sliced long ways and pips removed (Main)
3 small	Tomatoes, chopped into small chunks
1 bunch	Fresh oregano, finely chopped
2 Tbsp	Fennel seeds, lightly toasted
2 Tbsp	Olive oil, good quality

Directions

1. Oil and season the fish, rubbing in the salt and pepper.
2. Heat a chargrilled barbecue or griddle pan to a high heat. Cook for about 1 and a half minutes each side (you may need to adjust depending on the size of your fish).
3. Serve immediately with the salsa on top.
4. To make the salsa place all ingredients in a small bowl and mix together gently. Season to taste, and serve on the sardines.