Grilled sardines on toasted focaccia bread

PT40M

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Ingredients

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Imperial

Sardines

Roasted peppers and fondant potatoes

To plate

  • 1 loaf of focaccia
  • olive oil
  • 100g of rocket
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
  • 1 loaf of focaccia
  • olive oil
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
  • 100g of rocket
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