Eating for the Seasons by Janella Purcell

Author:Janella Purcell
Language: eng
Format: epub
Publisher: Allen & Unwin

Sardine stacks

Fresh sardines are completely different to those you find in a can. They taste more of the sea and are not as overpoweringly fishy. I find it hard to eat the canned variety now, but the fresh—well I can eat them almost anytime. Sardines are incredibly high in zinc, calcium, protein and omega-3 fatty acids. They are a staple in a Greek diet, which is reputedly the healthiest in the world.

SERVES 4

Place tomatoes, cut side down on a baking tray. Mix together 2 tablespoons of olive oil with the balsamic vinegar, garlic and seasoning and sprinkle over the tomatoes. Slowly bake at 100°C (200°F) until the tomatoes are soft and brown with the juices oozing out, about 30 to 40 minutes. Remove from the oven and place on a platter.

Meanwhile, lightly dust the sardines with the flour. Fry sardines in a hot pan with the remaining 2 tablespoons olive oil—you may need to do this in two batches. Cook for about a minute on each side or until golden. Drain on absorbent paper and crack some pepper over them—they won’t need any salt as they are naturally salty enough. Layer the sardines on top of the tomatoes, then place a basil leaf or two on top of the sardines, followed by some bocconcini. Drizzle with the extra olive oil and balsamic vinegar and add cracked pepper to finish.

Variations

• When coating the sardines, start with the flour, then dip the fish into beaten egg, then more flour or spelt breadcrumbs to finish off.

• Serve the sardines with a green salad and spelt sourdough toast instead of basil and cheese.

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