Total time: 45 minutes

Servings: 4

Note: From chef Philip Wojtowicz of Big Sur Bakery & Restaurant. Check Santa Monica Seafood, King Fish in Glendale or Los Angeles Fish Co. for availability of sardines.

5 basil leaves

2 parsley leaves

1/4 cup golden balsamic vinegar

1 tablespoon Dijon mustard

Salt

1/8 teaspoon white pepper

1/2 cup plus 2 tablespoons

canola oil

8 fresh whole sardines (about

1 1/2 pounds)

Freshly ground black pepper

1/4 cup olive oil

2 tablespoons chopped

parsley, divided

1 head frisée lettuce (about 3 cups)

1/2 pint cherry tomatoes, sliced