Prep time
10 mins
Cooking Time
10 mins
Serves
2
Ingredients
- 2 tins sustainable MSC certified sardines in olive oil, drained (retain a little oil for shine)
- 2 slices sourdough
- A handful of cherry or baby plum tomatoes, halved
- 1 small handful watercress or mixed leaves
- 1 lemon
- 1 small handful parsley, chopped
- 1 small garlic clove
- 1 teaspoon capers (optional)
- Extra virgin olive oil
- Maldon sea salt flakes
- Black pepper
- Chilli flakes (optional)
Method
- Toast the sourdough. Brush each slice with olive oil and toast in a pan or under the grill until golden. While hot, rub lightly with the cut side of a garlic clove.
- Prepare the tomatoes. Toss the halved tomatoes with a pinch of salt, black pepper, a drizzle of olive oil, a little lemon zest and a squeeze of lemon juice.
- Prep the sardines. Open the tins and gently lift the sardines out, keeping them whole for presentation. Leave a little oil on them for gloss.
- Assemble the toasts. Add a small handful of watercress to each toast. Place 1 to 2 sardines per slice. Spoon the dressed tomatoes on or around the fish. Scatter over chopped parsley and capers if using.
- Finish and serve. Drizzle with a little extra virgin olive oil, add a squeeze of lemon, season with Maldon salt and cracked black pepper, and add a pinch of chilli flakes if you like heat.
