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.
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Preheat the oven to 180°C/Gas mark 4 and warm a roasting tray
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
225g of Jersey Royal potatoes
4 sprigs of rosemary
4 sprigs of thyme
6 garlic cloves
1 red pepper
1 yellow pepper
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
8 sardine fillets
100g of butter
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
Preheat the grill to hot and put the sardines under for around 7 minutes until firm and their skins are golden
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
1 loaf of focaccia
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
100g of rocket
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