Crispy Sardines With Cashew Cream

Let the fillets come up to room temperature. Pat the fillets dry with paper towels. In a bowl mix the flour, garlic powder and coriander. Toss each fillet in the mixture and shake off excess. Lay the fillets on a baking sheet lined with parchment paper and let in the fridge for 20′. Preheat the oven to 180oC and bake the sardines for 15′ or until cooked through.
Prepare the cashew cream. Soak the cashews and dates in the hot water for about 10′ till the dates are soft, then drain. In a food processor add the mustard, olive oil, dates and cashews, season with salt and pepper and blend into a smooth paste. Lay the fillets on the toasted bread, placing the salad and a slice of lemon on the side.

For serving

Toasted bread

Rocket leaves

Lemon