Sardines "in a blanket" with fresh tomatoes, basil and capers

Expand the list of seafood in your diet

by Eat North

Fresh sardines are nothing like their canned counterpart.

Fresh sardines at Blue Water Cafe in Vancouver, B.C.—served various ways but always showcasing the firm texture and surprisingly mild flavour of the dark meat—are a testimonial to wise, sustainable and delicious alternatives. Find this recipe, and many more, featuring sustainable seafood in the second Ocean Wise cookbook. 

Gremolata

1/4 cup chopped Italian parsley leaves
1 lemon, zest
1 clove garlic, finely chopped
1 tsp olive oil
1 pinch salt

Mix all the ingredients together. Set aside.

 

Blanket

1 unsliced loaf dense sandwich bread, frozen
2 tbsp olive oil

Cut 4 thin slices (no thicker than a 1/4 inch) of the frozen bread lengthwise. Cut the crust and trim down to rectangles 5 × 4 inches.

Vinaigrette

2 tbsp extra virgin olive oil
2 tsp red wine vinegar
1 tbsp capers
1 shallot, finely diced

In a bowl, mix all the ingredients together. Set aside.

 

Tomato salad

2 heirloom tomatoes
8 basil leaves, torn
vinaigrette, see above
salt, to taste
freshly ground black pepper, to taste

Cut the tomatoes into 1 × 1 inch (2.5 ×2.5 cm) shapes. Allow to sit for 5 minutes. Toss in basil and vinaigrette and season with salt and pepper.

 

Sardines

4 fresh sardines
gremolata
1/2 tsp salt
1/2 tsp black pepper
2 tbsp olive oil

Scale, butterfly, and debone sardines.

Season the inside of the sardines and stuff with gremolata. Fold back to natural shape. Season outside and roll each in one bread slice.

Heat a non-stick pan over medium heat. Add olive oil and then place sardines fold-side down carefully into the pan. Cook until golden brown on all sides.

To Serve:

Place sardines in a blanket on a plate and serve with the tomato salad.

Pairing Suggestion:

Sperling Old Vines Riesling 2010, Okanagan Valley

 

Yield:
4 servings

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