Fresh Sardines with Warm Tomato Dressing
- 4 large sardines, head on, gutted and de-scaled
- Olive oil, for coating the fish
For the dressing:
- 2 tbsp olive oil
- 1 shallot, finely chopped
- 3 tomatoes, seeds removed and roughly chopped
- 3 tbsp flat leaf parsley, chopped
- Juice of 1 lemon
- Salt and pepper
Rub each fish with a little oil and season with salt and pepper. Arrange on a baking tray.
2, 3 and 4 oven AGA: Slide the baking tray directly onto the floor of the roasting oven and bake the fish for about 3 minutes on each side, turning halfway through.
For the dressing: Measure the olive oil into a fry pan. Add the shallot and fry on the boiling plate for about 4 minutes until golden. Add the remaining ingredients and fry for a minute, season with salt and pepper.
Arrange the sardines on a serving platter and pour the warm dressing over the tail half of the fish.
Conventional cooking: Cook the sardines under a low grill for about 3 minutes on each side.
Not suitable for freezing.