James Strawbridge's Super Sardines

James Strawbridge's Super Sardines

A true celebration of some super seasonal ingredients. British purple asparagus is lightly grilled with lemon and onion to create a base for the butterfly sardine fillets. Pair with a potato salad for a gorgeous light summer supper.


Serves 4-6


For the grilled sardines and asparagus:

  • 12 butterfly sardine fillets
  • 2 bunches of purple asparagus, sliced lengthways
  • 1 red onion, thinly sliced
  • 1 lemon, thinly sliced
  • 1 tbsp olive oil
  • Sea salt and cracked black pepper
  • Garlic and herb butter

For the rosemary and lemon seasoning:

  • 1 tsp finely sliced rosemary
  • Zest of 1 lemon
  • Pinch of sea salt and cracked black pepper

For the potatoes:


  1. Place the sliced red onion, lemon and asparagus on a tray and drizzle with oil. Season and then grill for 10 mins.
  2. Make the potato salad. Boil the potatoes until soft, then toss in tartare sauce and garnish with dill and lemon. Allow to cool to room temperature.
  3. Remove your asparagus from the grill and lay the sardine fillets on top with a knob of herby butter.
  4. Season with finely chopped rosemary and lemon zest and grill for a further 6-7 mins until the butter is melted and then sardines perfectly cooked.