Sardines on toast
Fresh sardines under a fierce grill are one of the fastest routes to a serious plate, the skin blisters, the rich flesh stays moist and charred sourdough catches every drop. Ask the counter to butterfly them free so they lie flat, cook in two minutes and lift off the bone in one piece. The lemon at the end is structural rather than decorative, the acidity carries the whole dish.
Ingredients
- 8 fresh sardines, butterflied (ask the counter to scale, gut and butterfly them, free)
- 2 thick slices sourdough
- 1 clove garlic, halved
- 3 tbsp olive oil, plus more to finish
- 1 lemon, half for juice and half in wedges
- a pinch of dried chilli flakes
- a small handful of parsley, chopped
- sea salt and black pepper
Method
- Heat the grill to its highest setting with the tray inside for a full 5 minutes. Sardines want violence from the heat.
- Pat the butterflied sardines completely dry, brush with a little oil and season both sides.
- Lay them skin side up on the hot tray and grill close to the element for 2 to 3 minutes until the skin blisters and chars at the edges and the flesh has just turned opaque. No need to turn them.
- While they grill, toast or griddle the sourdough hard, rub each slice with the cut garlic and dress with olive oil and a pinch of salt.
- Overlap the sardines across the toast skin side up so the char shows.
- Scatter with chilli flakes and parsley, squeeze over the lemon and add a last thread of oil. Serve with the wedges.
To serve: One loaded slice per person with a tomato and red onion salad alongside. To drink, a cold fino or a dry Vinho Verde.
Shop this recipe: sardines and what is on the counter today. Butterflied at the counter, free.
