Marinated sardines with samphire salad

Method

1. Put the sardine fillets skin side down on a plate. Squeeze the juice of a third of the lemon over them. Drizzle over a little sherry vinegar and sprinkle with 2 pinches of salt and the parsley.

2. Cover the sardines with olive oil and leave to marinade for 15 minutes.

3. Meanwhile make the salad. Put the lettuce leaves to a bowl. Remove the woody roots from the samphire and add to the bowl. Tear in the sea beet leaves and toss.

4. Dress the salad with a little lemon juice, a dash of sherry vinegar, a little salt and lots of pepper. Drizzle with olive oil.

5. Cut the marinated sardines into slices lengthways and lay on top of the salad. Spoon a little marinade over the top and serve with a lemon wedge on the side.