Sardines with tomatoes and gremolata on sourdough
500 g, truss variety
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
1 clove(s), crushed
1 x 3 second spray(s)
- 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.
- 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.
- 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.