Sardines on pan Catalan

as seen in Crumbs Bath and Bristol


    2 slices sourdough bread

    extra virgin olive oil

    1 garlic clove

    2 tomatoes (best you can find), halved

    4 sardines, butterflied with the tails on (get your fishmonger to do this for you)

    pinch smoked salt

    ¼ lemon, juice only

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Main serves 2

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Generously drizzle the bread with oil and toast on the grill until it’s charred and crispy.


Rub the toast with the garlic clove then the cut tomato, getting as much flesh onto the toast as possible. Season with the smoked salt and add to the plate.


Season the sardines and grill on a barbecue (alternatively fry in a good non-stick pan), skin side down until just cooked (1½ to 2 minutes). Squeeze over a little of the lemon and place on the toast.

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