BETA
Sardine & Roasted Pepper Toasts
Crisp sourdough topped with roasted peppers and tender tinned sardines, with a lemony tomato and onion salad.
45 minutes · Easy · 4 servings
Original house recipe · Not yet kitchen-tested
Ingredients
- Canned sardines in olive oil360 g
- Sourdough bread400 g
- Bell pepper3 whole
- Tomato400 g
- Red onion0.5 whole
- Lemon1 whole
- Parsley20 g
- Olive oil2 tbsp
- Salt0.5 tsp
- Black pepper0.5 tsp
Quantities describe recipe usage, not package sizes.
Allergen notes
Fish (sardines) and wheat. Check bread for additional allergens.
Method
Roast the peppers
Heat oven to 230°C (450°F). Halve and seed peppers, then arrange cut-side down on a rimmed tray. Roast for 20–25 minutes until softened and blistered. Transfer to a bowl, cover with a plate for 5 minutes, then peel away loose darkened skins and cut flesh into strips.
Make the salad
Meanwhile, dice tomatoes, thinly slice onion and chop parsley. Toss with 1 tbsp oil, juice from half the lemon, half the salt and half the pepper. Add half the parsley. Set aside while preparing the toast.
Toast the bread
Slice the bread into eight substantial pieces. Brush with remaining oil and toast on a clean tray in the hot oven for 4–6 minutes until crisp, turning once. Watch closely near the end.
Prepare the sardines
Drain sardines, measuring 360 g drained fish. Open them gently and remove any firm backbone pieces if preferred; soft canned bones are edible. Keep the flesh in generous pieces. Toss pepper strips with remaining salt and pepper.
Assemble
Place two toasts on each plate. Add peppers, sardines and remaining parsley. Serve with the tomato salad and wedges of the remaining lemon. Assemble only when ready to eat so the bread stays crisp.
The sardine quantity is drained weight. Check the tins and buy enough for 360 g of fish.
Ratings & comments
Loading reviews…