(Recipe adapted from “Tin to Table” by Anna Hezel)

The recipe makes plenty of salsa verde. If you’re a surf ’n’ turf kind of person, grill a nice steak to enjoy with your sardines and this sauce. Also, the recipe calls for one can of sardines. There would be plenty of sauce for two cans, increasing the number of servings to four from two.

Ingredients

1 small bunch fresh parsley, leaves only (about ¾ oz./20 g)

1 small bunch fresh cilantro, leaves and tender stems (about ½ oz./15 g)

2 tbsp. capers, drained and rinsed

1 garlic clove, peeled and crushed

Juice of 1 lemon

¼ c. plus 1 tbsp. (75ml) extra virgin olive oil

Coarse kosher salt, to taste

1 3 oz. to 4 oz. can sardines packed in olive oil, undrained (use two cans for four people)

Directions

Combine all the ingredients through the olive oil in a blender (or a deep jar with an immersion blender). Pulse for one to two minutes until mixture resembles a pesto sauce. It will not be smooth. Pour the salsa into a shallow bowl or rimmed plate; set aside.

Add the olive oil from the can of sardines to a small skillet. Heat over medium heat until oil is hot. Gently lift each sardine from the can into the pan, leaving enough space between them so that you can easily turn them over. Let fry on one side for two minutes and then, using a small spatula, turn each sardine over and cook an additional two minutes.

Carefully lift sardines from pan and place them into bowl of salsa. Enjoy with some good bread or toast, for dipping.

Makes two to four servings.