Name: Grilled sardines with oven-dried tomatoes
Cook time: 180 min
Total time: 180 min
Yield: 4
Ingredients: For the tomatoes; 1/4 cup olive oil for the tomatoes, plus extra for drizzling; 2 clove cloves garlic, sliced; 3 fresh thyme sprigs; 1 tablespoon raw sugar; salt and pepper; 300 gram acid-free tomatoes, cut in half lengthwise; For the fish; 6 Coromandel sardines, or similar small oily fish, filleted; For the dressing; 1/2 cup crème fraîche; 1 teaspoon grated horseradish or ½ tsp wasabi paste; To serve; rocket or mixed salad leaves; 3 lemons, cut into cheeks, for dressing and serving; baguette or rustic bread

Grilled sardines with oven-dried tomatoes

Catching sprats is a rite of passage for Kiwi kids, whether it’s on a DIY driftwood-and-string line, in a bread trap, or scooped up in a net. This salad is born from that experience, with sardines as the starring ingredient. They have a short season in New Zealand, so feel free to substitute them for other small, oily fish. Oven drying tomatoes is a doddle and worth the time it takes – the flavour intensity is sunshine on your plate and palette. Make extra and store in an airtight jar covered in olive oil. Photographs by Jani Shepherd and styling by Fiona Hugues; Gatherum Collectif.

Ingredients

For the tomatoes

1/4 cup olive oil for the tomatoes, plus extra for drizzling

2 clove cloves garlic, sliced

3 fresh thyme sprigs

1 tablespoon raw sugar

salt and pepper

300 gram acid-free tomatoes, cut in half lengthwise

For the fish

6 Coromandel sardines, or similar small oily fish, filleted

For the dressing

1/2 cup crème fraîche

1 teaspoon grated horseradish or ½ tsp wasabi paste

To serve

rocket or mixed salad leaves

3 lemons, cut into cheeks, for dressing and serving

baguette or rustic bread

Method

For the tomatoes

1.Preheat the oven to 165ºC. Line a roasting tray big enough for the tomatoes to be spread out and not touching each other.

2.Whisk the olive oil in a bowl with the garlic and thyme, sugar, salt and pepper. Toss the tomatoes with the oil, then lay them cut side down in the dish.

3.Bake for 2.5-3 hours – the time will vary depending on the size of the tomatoes – or until the tomatoes flatten out and wrinkle. Allow to cool completely.

For the fish

4.Heat barbecue hot plate to medium. Season fish with a little salt and pepper and cook skin-side down until crisp. Close barbecue hood for one minute to complete cooking.

For the Dressing

5.In a small bowl, mix together the crème fraîche and enough horseradish or wasabi paste to suit your taste.

To serve

6.Spread rocket leaves on a platter. Drizzle with a little olive oil and lemon juice. Scatter over the tomatoes and then place the hot fish fillets over the top. Dot with the crème fraîche dressing and serve immediately with bread on the side.

Fiona Hugues