Name: Sardines with preserved lemon salsa
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 1 brown onion (150g), chopped finely; 6 drained anchovy fillets; 2 clove garlic, crushed; 500 gram cherry tomatoes; 800 gram canned diced tomatoes; 3/4 cup (90g) seeded black olives, chopped coarsely; 1/4 cup coarsely chopped fresh flat-leaf parsley; 12 butterflied sardines (400g); Preserved lemon salsa; 1/2 cup coarsely chopped fresh flat-leaf parsley; 1/4 cup (50g) finely chopped preserved lemon rind; 1 clove garlic, crushed; 2 tablespoon olive oil

Ingredients

2 tablespoon olive oil

1 brown onion (150g), chopped finely

6 drained anchovy fillets

2 clove garlic, crushed

500 gram cherry tomatoes

800 gram canned diced tomatoes

3/4 cup (90g) seeded black olives, chopped coarsely

1/4 cup coarsely chopped fresh flat-leaf parsley

12 butterflied sardines (400g)

Preserved lemon salsa

1/2 cup coarsely chopped fresh flat-leaf parsley

1/4 cup (50g) finely chopped preserved lemon rind

1 clove garlic, crushed

2 tablespoon olive oil

Method

1.Preheat oven to 220°C/425°F.

2.Heat oil in medium saucepan; cook onion, anchovy and garlic, stirring, until onion softens. Add cherry tomatoes, undrained canned tomatoes, olives and parsley; bring to the boil.

3.Pour tomato mixture into medium baking dish. Place sardines, skin-side up, over tomato mixture; season. Roast, uncovered, in oven about 15 minutes or until sardines are cooked.

4.Meanwhile, make preserved lemon salsa. Combine ingredients in small bowl.

5.Serve sardine mixture topped with salsa.

Whiting or garfish fillets could be used instead of sardines.
Note

Woman's Weekly Food

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Ingredients

Method

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