Butterflied Australian Sardines with Parmesan Sage Crust

3 tablespoons extra virgin olive oil
12 butterflied Australian Sardine fillets, skin on, bones removed
Salt flakes and freshly ground black pepper, to taste
3 cups fresh breadcrumbs (see notes)
3 cloves garlic, finely chopped
4 tablespoons sage, finely chopped
3 tablespoons flat-leaf parsley, finely chopped
¾ cup freshly grated Parmesan cheese
1 lemon, zested
75g unsalted butter, softened
100g wild or baby rocket, washed and dried
1 lemon, quartered

Preheat oven to 180ºC.

Line a baking dish with baking paper and lightly brush with olive oil. Place fillets in the dish in a single layer, skin-side down. Sprinkle with salt and pepper.

Combine breadcrumbs, garlic, sage, parsley, Parmesan, lemon zest, salt and pepper. With clean hands, rub butter through breadcrumb mixture until combined. Spread mixture over the top of the fish and bake for 8-12 minutes, until the crust is golden and the fish flakes easily when tested with a fork.

Toss rocket with remaining olive oil, divide between plates, place 3 fillets on top of each and serve with a lemon wedge.