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SARDINES AND TOMATO TOASTS

15 min. 4 pers. Easy

A sandwich recipe to enjoy sardines in a different way, as a starter or as a main course!

Ingredients

Olive and lemon specialty

8 semi-dried tomato petals

Olive oil, Reserved Harvest, Italy

Sweetness of pink grapefruit vinegar

Tomato shortbread

300 g small sardines, filleted

4 nice slices of country bread

1 clove of garlic

1/2 lemon preserved with salt

1/2 bunch of basil

Salt and herbs for fish

Steps

Place the sardine fillets in a dish, sprinkle with lemon oil and salt and herbs. Cover with cling film, refrigerate for 2 hours. Preheat the oven to 7/210° for 10 minutes, then put the sardines on the baking tray covered with parchment paper.

Place in the oven and cook for 6 minutes. Rub the bread with the garlic clove, brown it on both sides in the pan in 2 tbsp. to s. olive oil. Cut the candied tomatoes into strips, place them on the slices of bread, then arrange the sardines, sprinkle with finely chopped candied lemon and chopped basil, sprinkle with a few drops of citrus vinegar and a drizzle of olive oil. olive, sprinkle with tomato sand.

Serve immediately. Oliviers&Co's advice: If you have a plancha, grill the sardines for 3 minutes on each side.

Oliviers & Co
Genève & Lausanne

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