Lemon-marinated sardines

Tom Aikens serves up a sublime, summery dish of lemon-marinated sardines. Charred red peppers form the main base of the mixture, while orange zest, thyme and garlic add further layers of flavour. As with any uncooked fish dish, make sure you use incredibly fresh sardines for this dish. If you're lucky enough to get your hands on some fresh anchovies, these make a fantastic addition.

First published in 2018
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Ingredients

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Imperial

Method

1
To begin, char the peppers by holding them over an open flame or grilling until the skins have completely blackened. When ready, place in a bowl, cover with cling film and allow to cool
2
Once cool, carefully remove the blackened skins from the peppers. Cut them open, remove the seeds and cut the flesh into a medium dice. Mix the peppers with the remaining ingredients (apart from the sardines) in a bowl
3
Place half of the pepper marinade mixture in a plate or tray and place the sardines on top. Cover the sardines with the remaining marinade ingredients and set aside to marinate for 1–3 hours
4
Serve as a summery starter with some bread on the side
First published in 2018
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Tom Aikens is one of the most creative and talented chefs Britain has ever seen, with a restaurant empire to match.

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