Sardines with garlicky tomato sauce and lemon gremolata
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Time to make:
45 mins (Hands-on time: 15 mins, Cooking time: 30 mins)
$2.50 per serve
(at time of publication)
Full ingredients list:
1 tablespoon olive oil
1 medium brown onion, finely chopped
2 drained anchovy fillets, finely chopped (optional)
2 garlic cloves, crushed, plus extra clove, finely chopped
400g grape tomatoes
810g can crushed tomatoes
1 large zucchini, chopped
1/2 cup flat-leaf parsley leaves, chopped
16 (about 500g) butterflied sardines
1 tablespoon finely grated lemon rind
4 thick slices wholegrain sourdough bread, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1Preheat oven to 200°C. Heat olive oil in a medium saucepan over medium-high heat. Cook onion, anchovies (if using) and crushed garlic for 5 minutes, or until the onion softens.
Step 2Add grape tomatoes, crushed tomatoes and zucchini to pan and bring to the boil. Reduce the heat to low and simmer for 5 minutes, uncovered, or until thickened slightly. Stir in half of the parsley. Pour sauce into a large, shallow baking dish.
Step 3Place sardines, skin-side up, over the tomato sauce. Bake for 15–18 minutes, or until the sardines are cooked through.
Step 4Combine the extra chopped garlic, lemon rind and remaining parsley in a small bowl to make gremolata. Scatter gremolata over the sardines and serve with warmed sourdough bread to mop up the tomato sauce.
Make a double batch of the tomato sauce and freeze the spare batch to add with veg to pasta or couscous for a quick meal on a busy day.
About this recipe
First published: April 2016