Sardines with Garlic Bread and Tomatoes
- SERVINGS: 10
If you prefer, have the fishmonger clean and fillet the sardines for you.
- 5 small fresh sardines, cleaned and filleted
- 2 garlic cloves, 1 thinly sliced and 1 whole
- 4 flat-leaf parsley sprigs
- 1/2 cup extra-virgin olive oil, plus more for drizzling
- 3 tablespoons fresh lemon juice
- 3 large plum tomatoespeeled, cored and finely chopped
- Coarse sea salt and freshly ground pepper
- Ten 1/2 -inch-thick slices of French or Italian bread
- Arrange the sardines, skin side down, in a shallow glass or ceramic baking dish just large enough to hold them in a single layer. Scatter the sliced garlic and parsley sprigs all over the sardines. Pour 6 tablespoons of the olive oil along with the lemon juice on the sardine fillets, cover with plastic wrap and refrigerate, for at least 2 but not more than 6 hours. Drain the sardines, discarding the parsley and garlic, and pat dry. Transfer the sardines to a baking sheet.
- In a small bowl, toss the chopped tomatoes with the remaining 2 tablespoons of olive oil. Season the tomatoes with salt and pepper.
- Preheat the broiler. Toast the bread on both sides until golden and crisp. Rub the toast with the whole garlic clove, drizzle lightly with oil and transfer to a platter. Heat the sardines under the broiler for 20 to 30 seconds, or just until slightly warm; be careful not to cook the fish. Spoon the tomatoes on the bread and top with the fish. Sprinkle with salt and pepper and serve right away.
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