Roasted tomato and sardine salad

Roasted tomato and sardine salad
  • Serves icon Serves 4
  • Time icon Hands-on time 20 min, oven time 40 min

Valentine Warner’s recipe for this roasted tomato and sardine salad makes for the perfect summer lunch.

Nutrition: per serving

Calories
514kcals
Fat
30.7g (6.2g saturated)
Protein
38.2g
Carbohydrates
21.6g (21.4g sugars)
Fibre
7.6g
Salt
1.2g
Calories
514kcals
Fat
30.7g (6.2g saturated)
Protein
38.2g
Carbohydrates
21.6g (21.4g sugars)
Fibre
7.6g
Salt
1.2g

Ingredients

  • 24 ripe medium vine tomatoes, halved
  • ½ tsp salt
  • 1½ tbsp light brown sugar
  • 1 tbsp dried thyme
  • ½ tsp chilli flakes
  • Sherry vinegar to drizzle
  • Extra-virgin olive oil to drizzle
  • 10 kalamata olives
  • 1 tsp fennel seeds
  • 12 fresh sardine fillets, patted dry, or 4 mackerel fillets
  • Vegetable oil for frying
  • Large handful of fresh flatleaf parsley leaves, chopped
  • Small handful of fresh mint leaves, chopped
  • 50g rocket
  • Zest of ½ lemon and juice of 1
  • 4 tbsp toasted flaked almonds to serve

Method

  1. Preheat the oven to 180°C/fan 160°C/gas 4. Put the tomatoes, cut- side up, in a roasting tin. Sprinkle over the salt, sugar, thyme and chilli flakes, then drizzle with the sherry vinegar and olive oil. Roast for 30-40 minutes until soft. Cool slightly, then stir in the olives. Transfer to a serving plate.
  2. Meanwhile, toast the fennel seeds in a small, dry frying pan over a medium heat, swirling often, until fragrant and darkened ever so slightly. Set aside.
  3. Just before serving, season the skins of the sardines with plenty of salt. Heat a little oil in a frying pan until very hot, then fry the sardines, skin-side down, for 2-3 minutes. The skin should be well coloured. Flip them over and cook for 30 seconds more, then transfer to a plate.
  4. Arrange the sardines on top of the tomatoes and olives. Scatter over the herbs, rocket and fennel seeds, then add the lemon zest and squeeze over the juice. Serve with slices of sourdough or crusty bread and flaked almonds to scatter over.

delicious. tips

  1. Fresh sardines taste wonderful with these sweet, sharp and herby flavours. They’re bony little fish, but most of the bones are small and soft enough to swallow. For fewer bones use fresh mackerel fillets.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine
Subscribe to delicious magazine today

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

June seasonal recipes

Sardines on toast with sorrel and horseradish alioli

Sardines work beautifully cooked on a barbecue. The punchy horseradish and citrussy sorrel in this...

Save recipe icon Save recipe icon Save recipe

Red cabbage recipes

Soused sardines with red cabbage and seaweed salad cream

Bread is essential in Nathan Outlaw’s pickled sardine recipe – you’ll need it to mop...

Save recipe icon Save recipe icon Save recipe

Spaghetti recipes

Sardine, chilli and lemon spaghetti

The sardines in this pasta recipe are a source of omega-3, and go beautifully with...

Save recipe icon Save recipe icon Save recipe

Spaghetti recipes

Spaghetti with sardines

Raisins add a taste of Sicily to this easy sardine pasta recipe.

Subscribe to our magazine

Subscribe to delicious. magazine this month for a half price subscription

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine

Subscribe
Subscribe to the digital edition of delicious. magazine