Recipe

Sardines with preserved lemon salsa

A beautiful and flavour-packed sardines with preserved lemon salsa from Australian Women's Weekly.

Aug 31, 1974 2:00pm
  • 40 mins cooking
  • Serves 4
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Ingredients

Sardines with preserved lemon salsa
  • 2 tablespoon olive oil
  • 1布朗洋葱(150克)、切碎的细
  • 6 drained anchovy fillets
  • 2 clove garlic, crushed
  • 500 gram cherry tomatoes
  • 800 gram canned diced tomatoes
  • 3/4 cup (90g) seeded black olives, chopped coarsely
  • 1/4 cup coarsely chopped fresh flat-leaf parsley
  • 12 butterflied sardines (400g)
Preserved lemon salsa
  • 1/2 cup coarsely chopped fresh flat-leaf parsley
  • 1/4 cup (50g) finely chopped preserved lemon rind
  • 1 clove garlic, crushed
  • 2 tablespoon olive oil

Method

Sardines with preserved lemon salsa
  • 1
    Preheat oven to 220°C/425°F.
  • 2
    Heat oil in medium saucepan; cook onion, anchovy and garlic, stirring, until onion softens. Add cherry tomatoes, undrained canned tomatoes, olives and parsley; bring to the boil.
  • 3
    Pour tomato mixture into medium baking dish. Place sardines, skin-side up, over tomato mixture; season. Roast, uncovered, in oven about 15 minutes or until sardines are cooked.
  • 4
    Meanwhile, make preserved lemon salsa. Combine ingredients in small bowl.
  • 5
    Serve sardine mixture topped with salsa.

Notes

Whiting or garfish fillets could be used instead of sardines.

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