Gary Rhodes

Sardine and Tomato Toasts

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
top 1000New British Classics
New British Classics

By Gary Rhodes

Published 1999

  • About

Sardines provide opportunities for many delicious savouries. They can be simply boned and served on toast, or grilled with grated Parmesan on top, sprinkled with chopped olives, stuffed, devilled, or deep-fried in batter. Tinned sardines can be used, but here I’m going for fresh. Ask your fishmonger to fillet them for you.

Ingredients

  • 8 sardines, filleted
  • 1 small garlic clove
  • 4 slices of onion bread

Method

Place the 16 fillets, skin-side up, on a lightly oiled baking tray. Each portion, four fillets, can be laid top to tail and almost overlapping. Once cooked, you will be able to lift each portion with a fish slice.

Split the garlic clove lengthways and rub the fillets gently. This will just give the portions a light garlic aroma. Brush the fish with olive oil. Also brush the bread slices