Grilled sardines with bacon & tomato chutney

Grilled sardines with bacon & tomato chutney

By
From
Fast Cooking
Serves
4
Photographer
Tara Fisher

All oily fish needs to be eaten as fresh as possible, and sardines are no exception. You also need something to cut through the oiliness – rhubarb and gooseberries are classic accompaniments, but this chutney has the same effect and it’s a lovely way to eat it.

Ingredients

Quantity Ingredient
100g bacon lardons
12 sardines, back bone removed and butterflied, (ask the fishmonger to do this for you)
50ml olive oil
sea salt
freshly ground black pepper
green salad leaves, to serve (optional)
crusty bread, to serve (optional)

For the chutney

Quantity Ingredient
3 garlic cloves
4 courgettes
50g sunblush tomatoes
150g caster sugar
150ml white wine vinegar
2 tablespoons caraway seeds
300ml tomato juice
50g capers

Method

  1. To make the chutney, crush the garlic and slice the courgettes. Chop the sunblush tomatoes. Place all the chutney ingredients in a large pan and bring to the boil, then reduce the heat and simmer for 8–10 minutes. Season with salt and pepper and set aside.
  2. Meanwhile, preheat the grill to high. Fry the bacon lardons in a hot pan for 3–4 minutes, until crispy. Remove and set aside.
  3. Drizzle the sardines with oil, season with salt and pepper and grill for 2–3 minutes on each side.
  4. To serve, place 3 sardines on each plate, sprinkle over the crispy bacon, and place a spoonful of chutney alongside. Serve with a green salad and some crusty bread, if you like.
Tags:
James Martin
Saturday Kitchen
quick meals
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