Baked Sardines in Rich Tomato Sauce

Serves 2

Time 3 hours

Ingredients

300g filleted, butterflied sardines (approx 24 sardines)

1 x 400g tin chopped tomatoes

½ cup (60g) finely chopped red onion

1½ tbsp baby capers

8 confit garlic cloves

3 tbsp extra virgin olive oil

½ tsp dried Italian herbs

¼ cup fresh parsley leaves

2 tbsp fresh dill sprigs, finely chopped

4 slices of sourdough bread

Lemon wedges, to serve

Confit Garlic

½ cup extra virgin olive oil

10 cloves garlic, peeled

Method

Make the confit garlic ahead of time. Add olive oil to a small ovenproof ramekin with the garlic cloves, then bake at 120°C for 2 hours. Remove from oven and set aside to cool.

To make the sardines, heat the oven to 180°C. Lay sardines into an oiled ceramic baking dish. In a bowl, mix together chopped tomatoes, red onion, capers, confit garlic, 2 tbsp extra virgin olive oil, and dried herbs. Season with salt and pepper and mix, then spread over the top of the sardines and bake in the oven for 30 minutes. 

Whilst the sardines bake, toast the sourdough in a pan with extra virgin olive oil (optional). Once the sardines are cooked, divide between bowls and serve with toasted sourdough, fresh parsley, dill and lemon wedges.