Sardines al saor
- July 2017
- Serves 4
- Hands-on time 25 min, plus at least 3 hours marinating
Grilled sardines, caramelised onions and toasted pine nuts are ready to be scooped up with slices of ciabatta bread in this easy starter recipe for four.
Chef Jamie Thickett says: “Sardines make a perfect starter or snack. The Venetian term for such small dishes is cicchetti; they’re served in bars and restaurants all over town.”
- 10.9g (2.2g saturated)
- 11.1g (10.3g sugars)
The fish is only partially cooked in this recipe. If you prefer it cooked more, grill for 2-3 minutes longer in step 3.
These taste better after at least one day. Keep covered in the fridge for 24 hours and bring back to room temperature before serving. You can make the dish up to 5 days ahead – the pickling liquid helps to preserve the fish.
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