WRAP WITH ROASTED SARDINES AND MISO SAUCE

Let the fillets come up to room temperature. Preheat the oven to 180ºC. Pat the fillets dry with paper towels. Line a baking pan with parchment paper. Coat thickly each fillet in rusk crumbs. Lay the fillets on the baking pan and roast for about 15 minutes until golden brown.

Prepare the sauce. Place all the ingredients in a bowl and mix well until smooth and creamy. Shred the cabbage. Using a vegetable peeler, peel carrots into ribbons. Peel and slice the onion. Heat the tortillas on the grill and lightly smear them with miso. Gently layer on sardines, fill with vegetables and roll closed.

For serving

4 cups white cabbage

4 large-sized carrots

1 red onion

4 tortillas