Spanish sardines on toast

Spanish sardines on toast

  • 1
  • 2
  • 3
  • 4
  • 5
(5 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 5 mins Cook: 5 mins

Skill level

Easy

Servings

Serves 2

Enjoy the taste of the Med with this fresh, wholesome supper using an oily fish that's packed with omega-3 and a good, cheap storecupboard staple

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
420
protein
29g
carbs
31g
fat
21g
saturates
4g
fibre
3g
sugar
3g
salt
1.81g

Ingredients

  • 1 tbsp olive oil
  • 1 garlic clove, chopped
  • 1 red chilli, deseeded and chopped
  • 1 lemon, zest and juice
  • 2 x 120g cans sardines in sunflower oil, drained
  • 4 slices brown bread
  • half small bunch parsley, chopped

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. Heat the olive oil in a frying pan, then sizzle the garlic clove and red chilli. Add the lemon zest.
  2. Add the sardines and heat through for a few mins until warm.
  3. Toast the brown bread. Stir the parsley into the sardines, add a squeeze of lemon juice, then divide between the toast and serve.

Recipe from Good Food magazine, October 2011

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
antonelloter's picture

Sardines is healthy blue fish, not like somes swordfish or tuna, are big fish with high % of mercury...The south of spain in the "Chiringuitos" (restaurants in the beach) we just cook grilled with coarse salt, is delicius.

ianwilkinson's picture

@peteryyz

I really appreciate your positive feedback, thank you! Do you ever get the impression that some folks on this board take things a tad too seriously?

peteryyz's picture

@ Ian.

..Your comment on the comment "What exactly is Spanish about this???" is genius!..thank you:-)

ps: It's so refreshing to see somebody on here who knows how to spell 'Definitely' properly...thank you Ian,you're a breath of fresh air on here.

pps:...This dish is lovely by the way

rllafretaw's picture

On Gran Canaria there are two towns, Sardina del Norte and Sardina del Sud. I lived on the island for 16 months and have eaten a dish like this in both of these places. (Also when I lived in Sesimbra in Portugal). There is not any Appellation Controlée on this dish.

revjames's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This is a very tasty dish, I think I would add some finely chopped cherry tomatoes for their lycopene to make it even more healthy.

elcaganer's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This recipe is very Spanish and very delicious. Just think Sardinia is not that far from Spain, hence the name. By the way, fresh sardines are even more popular on the Coasta del Sol but canned fish of high quality is served at many tapas bars in Spain.

Sardines are also very low in mercury because of their size and life span. Good hi quality protein with all the right fats.

ianwilkinson's picture

Possibly.

ianwilkinson's picture

"What exactly is 'spanish' about this??? "

1. Sardines can come from Spain.
2. Same thing for all the other ingredients.
3. Some Spanish people eat this dish sometimes.
4. And if you look at the photo, you'll clearly see nothing that makes you think this might be a non-Spanish dish, i.e. no bottles of French wine, German newspapers or chopsticks.

By process of elimination, this is most definitely a Spanish dish.

ludanyo's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Very good and simple to make it.

justine1212's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Beautiful, simple recipe. I cooked some onions before adding the other ingredients and it was delicious

cutiecheffie's picture

What exactly is 'spanish' about this???

Questions

Tips