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Photo of Sardines with tomatoes and gremolata on sourdough by WW

Sardines with tomatoes and gremolata on sourdough

8
Points
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Moderate
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.

Notes

SERVING SUGGESTION: Lemon wedges.

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