You want to warm them in the oil, but not to cook or soften them. Turn the oven on to 200C (180 air); brush the bottom of a large baking dish with 2 tablespoon olive oil, line with the chopped onion rings and season with half the salt. Sardines & tomatoes on toast 2 ratings 5.0 out of 5 star rating Tinned sardines are a cost-effective way to get plenty of heart-healthy oily fish. Stir until you have a wet, crunchy mixture. Baked sardines with cherry tomatoes #Reserve Chardonnay, fresh herbs for serving (parsley, mint, dill). You want them very dry so they can absorb plenty of flavour later on. Add the oregano and mint, drizzle with a little olive oil, and add a few drops of vinegar, and salt and pepper to taste. Pop into the oven to warm through for 2–3 minutes, then leave to rest for 5 minutes. We find it in abundance; it is low-budget and very healthy due to the Ω-3 fatty acids it contains. 8 sardines, cleaned and butterflied; For the Sourdough Salsa . crushed tomatoes ; 2 tablespoons rinsed capers; 1 handful chopped coriander (or parsley) 3 tbs mustard; A little lemon juice; 10 cherry tomatoes; Sprinkle of thyme; White pepper; Salt; 1/2 cup olive oil; METHOD: Mix all the ingredients of the recipe except sardines; and tomatoes. One of the ingredients from back home I miss the most is fish. https://www.deliciousmagazine.co.uk/recipes/roasted-tomato-and-sardine-salad Baked sardines with sourdough crumbs and heritage tomato salad recipe, Banana bars with cream cheese frosting recipe, Seven-layer chocolate pretzel bars recipe, Baked vanilla and white chocolate cheesecake, Caribbean-style swiss chard and butternut squash stew recipe, 2–3 thick slices of day-old sourdough bread (about 150 g once the crusts are removed), 1 tbsp sherry vinegar, plus extra for drizzling, 4 tbsp olive oil, plus extra for cooking and drizzling, 2 tbsp Lilliput capers, in brine, drained, 4 sprigs of mint, leaves only, roughly chopped, 4 fillets of anchovies preserved in oil, drained and roughly chopped, about 12 small heritage (or 2 large) tomatoes per person a mix of colours and shapes, flaked sea salt and freshly ground black pepper, to taste. Please check here for the Playia Restaurant opening hours. E email@example.com, Group and Individual tours & tastings are available daily, Monday – Sunday 10:00 – 18:00. Now make the sourdough breadcrumbs. […], 10 Low Carb Foods That Are High in Vitamin D (With Tasty Recipe Ideas). Make your life easier by asking your fishmonger to clean and butterfly the sardines for you. Blitz the bread roughly in a blender or food processor until you have coarse crumbs. *Recipes and dishes presented on the website are not applied in the winery’s restaurant “PLAYIA“. In the large bowl combine the toasted breadcrumbs, the currants (and any vinegar that they didn’t soak up), capers, chopped mint, lemon zest, anchovies, salt and chilli flakes. Bake for 20′, until the fish is tender. In a bowl, mix the olive oil, lemon juice, onion and garlic. The following recipe is a piece of cake, with a dreamy flavour. Delivery all over Cyprus is on us due to the circumstances! Make your life easier by asking your fishmonger to clean and butterfly the sardines for you. Canned Sardines in oil: use your favorite brand. Move them around halfway through the cooking time to ensure they toast evenly. Preheat the oven to 170°C/gas mark 3 and line a baking sheet with non-stick baking paper. Cook the fish: preheat the oven to 220°C/gas mark 7 and line a baking sheet with non-stick baking paper. Demetri Liperti Street, 4760 Omodos, Limassol, Cyprus, T +357 25 446 000 Top the onions with the sardines and push the halved tomatoes and garlic cloves between the fish and onions. Set aside once ready and leave to cool. Heat 1 tablespoon of olive oil in a large frying pan over a medium heat. Remove from the oven and top with the lemon thyme while the dish is still hot. My mom always had several cans of sardines in tomato sauce on hand in case I didn’t like the dinner. I was a picky eater as a kid, but for some reason, I loved canned sardines in tomato sauce. Combine your sardines with a glass of Reserve Chardonnay from Oenou Yi – Ktima Vassiliades for the ultimate taste experience.