Recipe: Sardine escabeche

1 tsp sweet paprika
16 butterflied sardine fillets
1 tbs olive oil
11/2 cups (375ml) sherry vinegar or
aged red wine vinegar
1/2 cup (110g) firmly packed brown sugar
2 oranges, segmented
1/2 Spanish onion, thinly sliced
11/2 cups watercress sprigs
1/2 cup coarsely chopped spearmint
1 tbs extra virgin olive oil

1. Combine paprika with 1/2 tsp salt and 1/2 tsp freshly ground black pepper, then sprinkle over skin side of sardines. Heat olive oil in a large non-stick frying pan over medium-high heat and cook sardines, skin-side down, for 20-30 seconds or until golden. Do not turn over and cook all the way through. Place, in a single layer, in a non-metallic heatproof dish.
2. Meanwhile, place vinegar and sugar in a small saucepan and bring to the boil over medium heat. Pour hot vinegar over sardines. Cool to room temperature, then refrigerate for at least 2 hours or overnight.
3. To serve, combine oranges, onion, watercress, mint, extra virgin olive oil and sardines in a large dish.

Recipes & food preparation: Lisa Featherby. Photography: Ben Dearnley. Styling: Amber Keller. Fashion styling: Nicholas Sholl. Hair & make up: Aimee Fiebig.