Permabanned
Ingredients.
3 Sardines.
Cherry tomatoes.
2 Shallots.
Two cloves of garlic.
Fresh Basil.
Ciabatta.
Extra virgin olive oil.
Salt and Pepper.
Fillet the fish, take a sharp knife, whip of the tails and heads, slice open the belly and remove the insides.
To fillet, take the knife and slice the fish either side of the backbone, you can "feel" the bone with the knife. Set aside on a plate.
Crush 1 clove of garlic with the back of a knife and rub into the bread with some olive oil.
Finely chop the shallots, and other garlic clove, add a slug of olive oil to a pan and gently cook the the shallots and garlic.
Take the tomatoes and half them, add to the pan and cook down on a high heat, tear some fresh basil and throw in.
Place the sardine fillets on an baking tray, drizzle with olive oil and add some rock salt and pepper.
Toast the bread both sides, keep warm and set aside.
Grill the fish until the they just start to golden and the skin crisps, remove from the grill.
Finally spoon the tomatoes, garlic and shallots on the bread and place the sardines on top.
Don't worry about the bones that are in the sardines, they are safe to eat and virtually disappear when cooked!!
3 Sardines.
Cherry tomatoes.
2 Shallots.
Two cloves of garlic.
Fresh Basil.
Ciabatta.
Extra virgin olive oil.
Salt and Pepper.
Fillet the fish, take a sharp knife, whip of the tails and heads, slice open the belly and remove the insides.
To fillet, take the knife and slice the fish either side of the backbone, you can "feel" the bone with the knife. Set aside on a plate.
Crush 1 clove of garlic with the back of a knife and rub into the bread with some olive oil.
Finely chop the shallots, and other garlic clove, add a slug of olive oil to a pan and gently cook the the shallots and garlic.
Take the tomatoes and half them, add to the pan and cook down on a high heat, tear some fresh basil and throw in.
Place the sardine fillets on an baking tray, drizzle with olive oil and add some rock salt and pepper.
Toast the bread both sides, keep warm and set aside.
Grill the fish until the they just start to golden and the skin crisps, remove from the grill.
Finally spoon the tomatoes, garlic and shallots on the bread and place the sardines on top.
Don't worry about the bones that are in the sardines, they are safe to eat and virtually disappear when cooked!!
