Spanish sardines on toast

Spanish sardines on toast

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(19 ratings)

Prep: 5 mins Cook: 5 mins


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: per serving

  • kcal420
  • fat21g
  • saturates4g
  • carbs31g
  • sugars3g
  • fibre3g
  • protein29g
  • salt1.81g
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  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 garlic clove, chopped
  • 1 red chilli, deseeded and chopped
  • 1 lemon, zest and juice



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 2 x 120g cans sardines in sunflower oil, drained



    Sardines are named after the island of Sardinia, where they were once found in abundance. Found…

  • 4 slices brown bread
  • half small bunch parsley, chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…


  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.

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Comments, questions and tips

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Graham Wellard's picture
Graham Wellard
18th Feb, 2020
Wonderful recipe. Elevates the humble sardine to a delicious light lunch or tapa. A glass of chilled white wine is also essential.
evelynrosew's picture
9th Mar, 2019
So satisfying. I use oil from the sardines and instead of cooking the garlic, I rub it raw on the toast before placing everything on top. Revelation.
29th Oct, 2017
Very easy, very tasty, and a cheap way to get some more oily fish in your diet. I can see this becoming a weekly staple for me
11th Sep, 2017
I use boneless sardines in olive oil and use the drained oil to cook the garlic and chilli. I sometimes add olives
18th May, 2013
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.
9th May, 2013
@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?
8th May, 2013
@ 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
8th May, 2013
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.
8th May, 2013
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.
8th May, 2013
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.


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