Sardines on Turkish bread with capsicum relish

From Serge Dansereau – Bather’s Pavilion

Serves 8.

2 large red capsicums, roasted and peeled

2 French shallots, chopped

1 garlic clove, chopped

¼ cup / 60 ml white wine vinegar

¼ cup / 60 ml extra virgin olive oil, plus extra for frying the sardines

Salt and pepper

2 cups / 70 grams rocket

1 loaf Turkish bread, ends trimmed and sliced in two horizontally

12 sardines, butterflied

Plain flour, for dusting

Finely dice the capsicum and place in a bowl.  Put the shallots, garlic and vinegar in a small saucepan, bring to a simmer and cook until nearly dry (about 5 minutes).  Season and add to the capsicum.  Pour in the oil, mix and reserve.

Bring a small saucepan of salted water to the boil and plunge in the rocket.  Blanch for 10 seconds, drain and rinse under cold water.  Squeeze out the excess water and reserve.

Cut the Turkish bread into four equal pieces and toast under the grill.  Place in a warm oven.  Season the rocket and warm it up in the oven on a baking tray.

Heat up some olive oil in a frying pan over heat.  Lightly dust the skin side of the sardines with the flour and season.  Add the sardines, skin side down, to the pan and sear on each side for about 2 minutes.

Set the halved  sardines on top, then the wilted rocket and drizzle with the capsicum dressing.

Variations: use any other small fish, such as red spotted whiting, bream or baby snapper fillet, and make a tomato dressing instead of a capsicum one.

Recipe from Serge Dansereau’s cookbook “Summer Food”

Published by ABC Books

 

Recipes collected and donated by the SEA LIFE Conservation Fund.