Wash the sardines under cold water and remove any scales.
Place the potatoes in a pan of salted water. Bring to the boil and then reduce to a simmer. Cook the potatoes until soft and then drain.
Prepare the salsa verde: remove the leaves form the parsley and mint and chop finely. Mince up the garlic and anchovies.
Put the mint and half of the parley in a bowl and add the garlic, mustard, capers and chopped anchovies. Mix all of the ingredients together before adding the olive oil. Check the seasoning and add a squeeze of lemon juice.
Once the potatoes have cooled slightly, crush the potatoes with a fork or a potato masher and add the remaining chopped parsley, the zest of a lemon, olive oil and season with sea salt.
Wash and pick through the rocket leaves.
Cut the cherry tomatoes in half. Mix with the rocket, season with salt and pepper and dress with olive oil and lemon juice.
Pre-heat a griddle pan to very hot. Place the sardines on the griddle and cook for 2 minutes on each side.
Once cooked, remove from the pan and drizzle with a little lemon juice.
Place the crushed potatoes in a stainless steel ring and press down to form a circle. Remove the steel ring and put the sardines on top. Place some rocket and tomato salad to the side and finish with a generous drizzle of the salsa verde.
«Vary the fish in this dish by using mackerel or line caught sea bass.»