Grilled sardines on ciabatta with tomato confit, basil and tapenade
by Robert Thompson
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Ingredients
Fish & Shellfish
6 whole sardines, butterflied
Fruit & Vegetables
12 baby plum tomatoes
2 garlic cloves
3 tbsp of lemon juice
Delicatessen
100g of Kalamata olives
Store Cupboard
30g of anchovies
30g of capers
salt
pepper
Salad & Fresh Herbs
20 basil leaves
Bakery
4 slices of ciabatta
Oils & Vinegars
olive oil