Shaun Rankin's grilled sardines recipe shows there's more to sardines than the little fish in tins. Currently a hit on restaurant menus, sardines on toast are a trendy dinner party starter, a delicious breakfast or part of a lazy brunch. Crisp sardine fillets are grilled and combined here with sweet roasted peppers and delicately flavoured potatoes to stunning effect

Method
1.
Preheat the oven to 180°C/Gas mark 4 and warm a roasting tray
2.
In the hot roasting tray place the Jersey Royals, rosemary, thyme and whole garlic cloves. Drizzle with olive oil and roast in the oven for around 25-30 minutes. Half way through cooking, add the red and yellow peppers, skin-side up
3.
Meanwhile, place the sardine fillets on a baking tray skin-side up. Rub the fillets with olive oil, softened butter and a squeeze of lemon juice. Season with salt and pepper and set aside until needed
4.
Remove the roasting tray from the oven. Place the hot peppers in a heatproof bag and seal tightly. Once cool enough to handle, peel the skin off and slice into thick strips
5.
Preheat the grill to hot and put the sardines under for around 7 minutes until firm and their skins are golden
6.
While the sardines are cooking, slice the foccacia, dip both sides in olive oil and place under the grill until crispy and golden brown. This will take about a minute each side
7.
Place one or two slices of foccacia on a plate, accompany with the Jersey Royals and roasted peppers and place the grilled sardines on top. To finish, add a small handful of rocket
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Corney & Barrow matching wine

Find out why Corney & Barrow match this Sardines on toast recipe with a light and crisp white wine, a champagne or sparkling white wine, or a fresh and medium bodied white wine

Ingredients

Sardines

Roasted peppers and fondant potatoes

To plate

Equipment

  1. Heat-proof bags

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Sardines on toast is a classic British dish. Top chef Shaun Rankin reinvents the classic sardines on toast recipe by using focaccia bread

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