Pilchards on Toast

Preparation info
  • Serves


    • Difficulty


Appears in

By Mark Hix

Published 2006

  • About

This dish does bear an obvious resemblance to those rather grim canned pilchards in tomato sauce, but the combination is a good one, and the acidity of the tomato just cuts that oiliness of the fish to produce a snack or supper dish that is both satisfying and healthy.


  • 2 shallots, finely chopped
  • 6 tablespoons extra-virgin rapeseed or olive oil, plus more for brushing


Gently cook the shallots in the oil for 2-3 minutes without allowing them to colour. Add the tomatoes, vinegar and parsley, season and simmer for another couple of minutes. Take off the heat and set aside.

Meanwhile, preheat the grill to its hottest temperature. Make a couple o