Grilled sardines on toasted focaccia bread

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.

First published in 2015
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Ingredients

Metric

Imperial

Sardines

Roasted peppers and fondant potatoes

To plate

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

Equipment

  • Heat-proof bags

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
  • 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
First published in 2015
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Shaun Rankin’s cooking exudes effortless self-confidence.

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