Sardines with Tomato, Chilli & Garlic
An Original Recipe by Lorraine Elliott
Preparation time: 10 minutes
Cooking time: 20 minutes
- 1 large or 2 small golden eschallots, sliced
- 3 cloves garlic, peeled and sliced
- Olive oil for cooking
- 250g/0.5lb cherry tomatoes, sliced in half
- 1-2 large red chillies (depending on how hot you want it), sliced diagonally
- 500g/1 lb fresh sardines, filleted (see how to fillet sardines here)
- 1/4 cup cornstarch
- 1/2 cup white wine
- Salt and pepper
- 1 teaspoon sugar or to taste
- 1 tablespoon flat leaf parsley, roughly chopped
Step 1 - Place the cornstarch in a shallow bowl. Give the filleted sardines a final rinse under cold water, drain and dredge the fillets lightly in the cornstarch. Heat a large frypan on medium to high heat and add olive oil. Fry the sardine fillets until cooked through (it doesn't take long). Remove from the pan and place on a plate.
Step 2 - Add more olive oil and fry the eschallots and garlic until fragrant and translucent. Add the tomatoes and chillies and saute for 8-10 minutes until the tomatoes become soft. Add the wine when almost finished and then return the sardines to the pan gently coating them in the sauce. Taste for seasoning (salt, pepper and sugar) and add. Sprinkle with parsley and serve with crusty bread.