msc_ecolabel

Zesty tinned fish

Prep time 5 mins
Cooking Time 0 mins
Serves 2
George

Recipe By

George Clark

George Clark, former chef, is the MSC UK and Ireland Senior Commercial Manager.

Sardine illustration
  • 1 can of MSC certified tinned whole fish or fillets (e.g. sardines, white tuna, mackerel) 
  • Sourdough bread 
  • Half a lemon  
  • Chopped fresh herbs (e.g. parsley, coriander, chives, dill, fennel) 
  • Olive oil 
  • Salt and pepper 
  • Chilli (flakes or sliced)
  1. Empty the contents of the tin onto a plate.
  2. If the fish is preserved in olive oil, tip this onto the plate too - but drain the can if it’s in spring water or sunflower oil.
  3. Spread the fish evenly across the plate and squeeze the half lemon all over the fish.
  4. Finish with a good glug of quality olive oil, and then the herbs, salt, pepper and chilli. 
  5. Serve with some warm sourdough bread, to dip into the zesty oil.  

Ingredients

Method

  • 1 can of MSC certified tinned whole fish or fillets (e.g. sardines, white tuna, mackerel) 
  • Sourdough bread 
  • Half a lemon  
  • Chopped fresh herbs (e.g. parsley, coriander, chives, dill, fennel) 
  • Olive oil 
  • Salt and pepper 
  • Chilli (flakes or sliced)
  1. Empty the contents of the tin onto a plate.
  2. If the fish is preserved in olive oil, tip this onto the plate too - but drain the can if it’s in spring water or sunflower oil.
  3. Spread the fish evenly across the plate and squeeze the half lemon all over the fish.
  4. Finish with a good glug of quality olive oil, and then the herbs, salt, pepper and chilli. 
  5. Serve with some warm sourdough bread, to dip into the zesty oil.  
  • '{{item.Image.Title}}', {{item.Image.Artist}}, {{item.Image.Description}}