W Stevenson sardines on toast

plate 2 people
clock 5


  •  3 Cornish Sardines, butterflied

• 1/2 Courgette finely sliced

• 6 cherry tomatoes- halved

• 2 large slices of beef tomato

  • Half a courgette, diced.

• 2 tbsp olive oil

• 1 tsp capers

• 1 tsp smoked paprika

• 1 tsp dried oregano

• 1 tbsp chopped parsley

• 1tsp balsamic vinegar

• Handful of basil leaves

• Pinch of Seasalt

• Toasted Sourdough to serve


 1. This is a super quick way to cook up some Cornish Sardines. Put two frying pans over a heat and in one add your sardines drizzled with a little oil and seasoned with sea salt, parsley and capers. Cook skin side down for 2-3 minutes and then turn over to cook the other side. 

2. In another pan, heat olive oil and a add a sliced tomato, paprika, oregano and courgette. Deglase the pan with some balsamic vinegar.

3. Toast some sourdough and place the tomato and courgette on top. Then the sardines with a few sprigs of basil.