Sardines with tomatoes and gremolata on sourdough
8
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Sardines are tiny little fish packed with flavour. They add a Mediterranean taste to these grilled tomatoes on toast.
Ingredients
Cherry tomatoes
500 g, truss variety
Kale
500 g, coarsely chopped (cavolo nero)
Sardines canned in tomato sauce
220 g, (2 x 110g cans)
Fresh flat-leaf parsley
½ cup(s), coarsely chopped
Fresh lemon rind
2 tsp, finely grated
Garlic
1 clove(s), crushed
Olive oil
1 tbs
White sourdough bread
4 slice(s)
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat oven to 200°C. Line a baking tray with baking paper. Place tomatoes on tray. Lightly spray with oil. Season with salt and pepper. Bake for 15 minutes or until soft.
2
Heat a large non-stick frying pan over medium heat. Lightly spray with oil. Cook cavolo nero for 2-3 minutes until wilted. Transfer to a plate. Cover with foil. Cook sardines, gently stirring, for 1-2 minutes or until heated through.
3
To make gremolata oil, combine parsley, rind, garlic and oil in a bowl. Place sardines and cavolo nero on toast. Top with gremolata oil. Serve with tomatoes and cracked pepper.
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