Name: Sardines with tomatoes and caper dressing
Cook time: 15 min
Total time: 15 min
Yield: 8
Ingredients: Caper dressing; 1/3 cup (80ml) red wine vinegar; 1/4 cup (60ml) extra virgin olive oil; 1 tablespoon drained tiny capers; 1 clove garlic, crushed; 1 tablespoon coarsely chopped fresh parsley; salt and freshly ground black pepper; Sardines with tomatoes; 16 (750g) fresh sardines, cleaned; 4 medium (300g) egg tomatoes, sliced thickly; 1 small (100g) red onion, sliced thinly; 1 tablespoon flat-leaf parsley leaves

Sardines with tomatoes and caper dressing

Quick, tasty and packed full of goodness, this tasty dish made with sardines and a fragrant caper dressing makes a perfect mid-week dinner dish.

Ingredients

Caper dressing

1/3 cup (80ml) red wine vinegar

1/4 cup (60ml) extra virgin olive oil

1 tablespoon drained tiny capers

1 clove garlic, crushed

1 tablespoon coarsely chopped fresh parsley

salt and freshly ground black pepper

Sardines with tomatoes

16 (750g) fresh sardines, cleaned

4 medium (300g) egg tomatoes, sliced thickly

1 small (100g) red onion, sliced thinly

1 tablespoon flat-leaf parsley leaves

Method

1.For the caper dressing, combine all of the ingredients in a screw-top jar and shake well.

2.To butterfly the sardines, cut through the underside of the fish to the tail. Break the backbone at the tail and peel away the backbone. Trim sardines.

3.Cook the sardines on a heated, oiled barbecue (or grill or pan-fry), in batches, until browned on both sides and just cooked through. Serve with tomatoes and onion, spoon over caper dressing and top with parsley leaves.

Have the sardines cleaned and the heads removed at the fish shop. The fishmonger may also butterfly them for you. Best made close to serving. Not suitable to freeze. Not suitable to microwave.
Note

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Ingredients

Method

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