Sardines With Grilled Bread And Tomato Food
SARDINE TOASTS WITH TOMATO AND SWEET ONION
A classic pantry meal, sardine toasts are just the thing to eat when you're starving and there's nothing in the house for dinner. If you don't have tomatoes, just leave them out. With their saline flavor and buttery texture, all sardines need is some good bread and a little crunchy onion to set them off.
Provided by Melissa Clark
Categories dinner, easy, for one, for two, lunch, quick, snack, weekday, finger foods, sandwiches, main course
Time 10m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Toast the bread under a broiler (on both sides) or in the toaster.
- While the toast is still warm, immediately rub it (aggressively!) with the cut side of the garlic clove, then spread toast generously with butter. Top butter with tomato slices and lightly salt them.
- Top tomatoes with sardines and then onion slices. Drizzle with olive oil and lemon juice, then season with more salt and pepper. Garnish with basil if you like and serve immediately.
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- Prepare grill for medium-high heat; oil grate. Brush both sides of bread with 2 Tbsp. oil total and grill, turning occasionally, until toasted and lightly charred, about 4 minutes. Transfer grilled bread to a plate.
- Season sardines inside and out with salt and pepper (no need to oil them, as there is so much naturally in their skin). Grill, turning occasionally, until lightly charred and cooked through, 5–7 minutes.
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- Arrange the sardines, skin side down, in a shallow glass or ceramic baking dish just large enough to hold them in a single layer. Scatter the sliced garlic and parsley sprigs all over the sardines. Pour 6 tablespoons of the olive oil along with the lemon juice on the sardine fillets, cover with plastic wrap and refrigerate, for at least 2 but not more than 6 hours. Drain the sardines, discarding the parsley and garlic, and pat dry. Transfer the sardines to a baking sheet.
- In a small bowl, toss the chopped tomatoes with the remaining 2 tablespoons of olive oil. Season the tomatoes with salt and pepper.
- Preheat the broiler. Toast the bread on both sides until golden and crisp. Rub the toast with the whole garlic clove, drizzle lightly with oil and transfer to a platter. Heat the sardines under the broiler for 20 to 30 seconds, or just until slightly warm; be careful not to cook the fish. Spoon the tomatoes on the bread and top with the fish. Sprinkle with salt and pepper and serve right away.
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