Please, please would someone open a great fishmongers in central/south Bristol?? The two high streets near us have 5 butchers between them and zero fishmongers. And we’re really not that far from the sea! Anyway, these lovely sardines were picked up at the supermarket which is convenient, but we would love to be able to shop local and get an expert’s advice every now and then. This would have come in really handy when we got home and discovered that we had to gut the fish at which point Bird walked away and made herself very busy chopping tomatoes. Fats did a fab job though and they were soon cleaned up with minimal swearing.
Oily fish like sardines are great with really strong flavours like in our recipe with harissa and orange, but they also shine when cooked simply and served with some classic flavours. We grilled ours with just salt and pepper and served with thyme-roasted tomatoes, steamed broccoli and some freshly baked sourdough.
- 2-3 sardines per person
- Olive oil
- 2 large handfuls of cherry tomatoes
- Several sprigs of thyme
- Salt & pepper
- Green vegetables and bread to serve
To start with get the tomatoes roasting, these will cook on low for about 45 minutes until slightly dried out and the flavours have really intensified. Preheat the oven to 150°C. Cut the tomatoes in half and place in a roasting dish with 1 tbsp of olive oil, a good pinch of salt and pepper and then lay the thyme over the top. Place in the oven and leave for 45 minutes. Our grill is combined with our oven so when the time came to cook the fish we took the tomatoes out and left on the side – they kept really warm. Obviously if yours is separate then you can time it slightly differently so that they finish cooking while the fish grills.
Make three deep slashes in each side of the fish and then rub all over with olive oil and plenty of seasoning. Place them on a baking tray covered with foil for an easier clean up. Pop under a preheated grill – they should take about 5-8 minutes per side, when they have been bubbling and spitting away for a while they should be ready to flip over.
Serve with bread and green veg (or salad) and a wedge of lemon to squeeze over – so simple and delicious!