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From Market Kitchen
This easy recipe from Tana Ramsay pairs grilled fish with the gutsy flavour of an olive and anchovy tapenade
 

Sardines with olive sourdough toasts

Sardines with Olive Sourdough Toasts

Method
 
1. Pre-heat the grill.

2. Drizzle a little olive oil over the sardines and sprinkle over the orange zest, lime juice, chopped garlic and thyme leaves.

3. Put the sardines into a grill pan, and cook for approximately 1½ minutes on each side.

4. Put the olives and anchovy fillets into a food processor and blend to a smooth paste.

5. Toast the slices of sour dough bread, spread on the olive and anchovy paste, add a couple of the rocket leaves and lay the grilled sardines on top.

6. Serve with a drizzle of olive oil if desired.

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easy
 
Serves: 1
quickcook
Prep: 5 min
Cook: 5 min
 
 

Ingredients

 olive oil for drizzling
2 sardines
1 orange, zest only
1 lime, juice only
1 garlic clove, chopped
1 sprig Thyme, leaves picked

For the paste

180g black olives, stoned, marinated in olive oil and herbs
100g anchovy fillets

To serve

2 slices sourdough bread
handful rocket leaves
olive oil for drizzling, (optional)
 

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