Updated: Apr 27, 2020
This is a great summer/fall salad from Paul Johnson and his book, Fish Forever.
1/2 cup olive oil
2 tablespoon Dijon mustard
1 tablespoon of fresh lemon juice
1 tablespoon of minced fresh Italian Parsley
1/2 tablespoon of minced fresh mint
Salt and Pepper to taste
8 Sardines, scaled and dressed
1/2 cup fresh bread crumbs
1 teaspoon of Spanish Paprika
Greens of choice - suggestion bitter greens
Lemon wedges or slices
Place all ingredients into a mason jar and shake to combined and set aside
Preheat oven to 450 degrees
Place sardines in a bowl and pour about a third of the dressing into the bowl, toss to coat and let stand of 30 minutes.
In another bowl place bread crumbs, paprika and salt, toss to combine. Now remove sardines from marinade and roll in bread crumbs to coat.
Place sardines in a parchment-lined baking dish and bake until golden brown; do not turn fish. Remove from oven and let stand as you dress the salad.
Toss greens with the balance of dressing, plate, and place sardines on top and add lemons on the side.
Serve with a loaf of nice french bread.