Sardines with panzanella (bread salad)
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
  1. To make the panzanella, soak the bread in the vinegar.
  2. Take the tomatoes from the vine, dice and add to the bread, together with the chopped onion.
  3. Tear up the basil and add that too.
  4. Add the olive oil and season with salt and pepper.
  5. Stir in the olives and capers and set aside.
  6. For the sardines, first, get the grill really hot, otherwise the sardines won’t release their fat and then will stick to the pan.
  7. Season liberally with salt and put on the hot grill.
  8. Let them get crusty on one side (about 3 mins), then turn over and do the same on the other side (about 2 mins).
  9. When they come off the grill, drizzle with oil and a squeeze of lemon.
  10. 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