Barbecued Sardines with Panzanella Salad Recipe | Abel & Cole

Barbecued Sardines with Panzanella Salad

Cooking time
Serves4 people
Barbecued Sardines with Panzanella Salad

Add some summer sizzle to your sardines by barbecuing them over hot coals then serving them with a zesty Italian bead and tomato salad – simple food for sunny days.

Ingredients

  • 2 garlic cloves
  • 1 red onion
  • 100g pitted green olives
  • 100g semi-dried tomatoes
  • 1 tbsp capers, rinsed if necessary
  • 2 lemons
  • 1 tbsp dried oregano
  • 400g vine tomatoes
  • 250g cherry tomatoes
  • A large handful of parsley, leaves only
  • 4 slices of sourdough bread
  • 520g whole sardines

Prep: 25 mins | Cook: 10 mins

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Method

1. Light your barbecue, if you're using one, and allow the flames to die down and the coals to turn white.
2. Peel 1 garlic clove and grate it into a large salad bowl. Peel and thinly slice the red onion and add it to the bowl, along with the olives, semi-dried tomatoes and capers. Grate over the zest and squeeze in the juice from both lemons. Pour in 3 tbsp olive oil and add 1 tbsp dried oregano with a small pinch of salt and pepper. Stir well and pop to one side.
3. Slice the vine tomatoes into thin wedges. Halve the cherry tomatoes. Roughly chop the parsley leaves. Stir the tomatoes and parsley through the other ingredients in the salad bowl.
4. Tear the bread into bite-sized pieces. Pour 2 tbsp olive oil into a large frying pan and warm it to a medium-high heat. Add the bread pieces to the warm pan and sprinkle with a little salt and pepper. Fry for 3-4 mins, tossing frequently, till the bread is lightly golden and crispy at the edges.
5. While the bread is frying, peel and thinly slice the remaining garlic clove. When the bread is almost ready, stir in the sliced garlic. Keep tossing the bread and garlic for 1 more min, then tip into a separate bowl and allow to cool slightly.
6. Rub the sardines with 1 tbsp olive oil and a pinch of salt and pepper. Arrange the sardines over a warm part of the barbecue and cook for 2-3 mins on each side, till brown, crisp and slightly charred. If you're not using a barbecue, cook the sardines in a heavy frying pan or griddle over a high heat for the same amount of time. Rub the sardines with 1 tbsp olive oil and a pinch of salt and pepper. Arrange the sardines over a warm part of the barbecue and cook for 2-3 mins on each side, till brown, crisp and slightly charred. If you're not using a barbecue, cook the sardines in a heavy frying pan or griddle over a high heat for the same amount of time.
7. While the sardines cook, stir the toasted bread into the tomato salad. Taste and add more salt and pepper, if needed. Divide the salad between plates and serve with the freshly cooked sardines.
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