Ocean Wise® Sardines “in a Blanket” with Fresh Tomatoes, Basil and Capers

Ingredients

Gremolata:
  • 1/4 cup (60 mL) chopped Italian parsley leaves
  • Zest of half a lemon
  • 1 garlic clove, finely chopped
  • 1 tsp (5 mL) olive oil
  • Pinch of salt
Blanket:
  • 1 unsliced loaf of dense sandwich bread, frozen
  • 2 Tbsp (30 mL) olive oil
Vinaigrette:
  • 2 Tbsp (30 mL) extra virgin olive oil
  • 2 tsp (20 mL) red wine vinegar
  • 1 Tbsp (15 mL) capers
  • 1 shallot, finely diced
Tomato Salad:
  • 2 heirloom tomatoes
  • 8 basil leaves, torn
  • Salt
  • Freshly ground pepper
Sardines:
  • 4 fresh Ocean Wise sardines
  • 1/2 tsp (2 mL) salt
  • 1/2 tsp (2 mL) pepper
  • 2 Tbsp (30 mL) olive oil

Cooking Directions

Blue Water Cafe | Chef Frank Pabst

Prep

45 mins

Cook

15 mins

Recipe from the Ocean Wise Cookbook 2

Gremolata:

Mix all the ingredients together. Set aside.

Blanket:

Cut 4 thin slices of the frozen bread length way. Be sure to cut it no thicker than a 1/4 inch (6 mm). Cut the crust and trim down to rectangles 5 × 4 inches (13 × 10 cm).

Vinaigrette:

Mix all the ingredients together. Set aside.

Tomato Salad:

Cut the tomatoes into 1 × 1 inch (2.5 ×2.5 cm) shapes. Allow to sit for 5 minutes. Toss in basil and vinaigrette and season with salt and pepper.

Sardines:

Scale, butterfly, and debone the sardines. Season the inside of the sardines and stuff with gremolata. Fold back to natural shape. Season outside and roll each in one bread slice.

Heat a non-stick pan over medium heat. Add olive oil and then place sardines fold-side down carefully into the pan. Cook until golden brown on all sides.

To Serve:

Place sardines in a blanket on a plate and serve with the tomato salad.

 

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