Sardines with panzanella (bread salad)
Author: Rhian Cradock
Serves: 2
- 4 large sardines, gutted
- 5 tbsp extra virgin olive oil
- For the bread salad
- 100g stale sourdough, without crusts, torn up
- 2 tbsp white wine vinegar
- 2 really ripe tomatoes
- ½ large red onion, in 2cm dice
- approx. 10 leaves basil
- 2 tbsp extra virgin olive oil
- salt and pepper
- 1 tbsp olives
- 1 tbsp extra fine capers
- ½ lemon
- To make the panzanella, soak the bread in the vinegar.
- Take the tomatoes from the vine, dice and add to the bread, together with the chopped onion.
- Tear up the basil and add that too.
- Add the olive oil and season with salt and pepper.
- Stir in the olives and capers and set aside.
- For the sardines, first, get the grill really hot, otherwise the sardines won’t release their fat and then will stick to the pan.
- Season liberally with salt and put on the hot grill.
- Let them get crusty on one side (about 3 mins), then turn over and do the same on the other side (about 2 mins).
- When they come off the grill, drizzle with oil and a squeeze of lemon.
- To serve, spoon some of the panzanella onto each plate, put the sardines on top and drizzle with the remaining olive oil.
Recipe by appetite magazine at https://www.appetitemag.co.uk/sardines-with-panzanella-bread-salad/
3.5.3208