Grilled Sardine Fillets on Tomato Toasts


Preparation info

  • Serves


    • Difficulty


Appears in

Rhodes Around Britain

By Gary Rhodes

Published 1994

  • About

This is a similar dish to the mackerel recipe but with this we’ve created different tastes and textures. It’s not just an alternative, therefore, but a dish quite rightly out on its own. It may sound a little complicated but believe me, it’s simple and tasty, so try it!


  • 8 fresh sardines, scaled and filleted
  • 4 tablespoons olive oil
  • Juice of ½


In a dish large enough to hold the sardines in one layer, mix the olive oil with the lemon juice and season with salt and pepper. Lay the sardine fillets into the oil and leave for 1–2 hours to take on the taste.

Brush the bread slices with a little of the marinade oil. These slices can now be toasted on both sides until golden. Warm the stewed tomatoes with pesto.

Pre-heat the