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.