Pairing sardines with roasted tomatoes, fennel, and saffron might just be the best thing we’ve ever done with them. Sardines are also packed with heart-healthy omega-3 fatty acids and are a great, sustainable fish option.
This recipe was excerpted from 'LEON Big Salads' by Rebecca Seal. Buy the full book on Amazon. Get more of our favorite sardine recipes →
What you’ll need
Sliced Almonds
$6 At Amazon
Pine Nuts
$19 At Amazon
Sardines Packed in Sunflower Oil
$29 At Amazon
Saffron
$10 At Burlap and Barrel
Recipe information
Yield
Serves 4
Ingredients
Preparation
Step 1
Heat the oven to 425°F.
Step 2
Place the cherry tomatoes and fennel wedges on a baking tray and add the oil and a pinch of salt. Use your hands to turn each piece, ensuring everything is coated in oil. Roast in the oven for 20 to 22 minutes, or until the tomatoes are just beginning to collapse and the fennel is charring. Set aside to cool a little.
Step 3
Place a knob of butter in a small pan and add the pine nuts and flaked almonds. Toast for a couple of minutes, stirring often, until golden all over.
Step 4
Place the toasted pine nuts, almonds, vegetables and the reserved chopped fennel fronds in a mixing bowl. Add the sardines and crumble over the saffron. Season with black pepper, then gently mix everything together. Leave to stand for 10 to 15 minutes.
Step 5
Serve at room temperature.
Recipe notes
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