Sardines With Grilled Peaches, Chili & Lime

Oily fish and stone fruit is a better pairing than it sounds. The grill concentrates the sugar, the lime cuts through it, and the sardines hold their own.

Use peaches that are ripe but still firm or they collapse on the grate.

Bright & Simple · Serves 2-3

Ingredients

• 1 tin Nice Cans sardines
• 3 ripe but firm peaches, halved and pitted
• 1 tbsp olive oil
• 1 lime, zested and juiced
• Pinch of chili flakes
• Fresh mint leaves, torn

Method

1. Brush the peach halves with olive oil.
2. Grill cut-side down over medium-high heat 3-4 minutes until deep grill marks form.
3. Arrange the peaches on a platter.
4. Lay the sardines alongside or over the peaches.
5. Drizzle with lime juice, scatter the zest and chili flakes.
6. Finish with torn mint.

One tip

Tear the mint rather than chopping it. Chopping bruises it and turns the edges black.

Pick a tin or find us in a shop near you.