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Matt Moran's grilled sardines on toast

Name: Matt Moran's grilled sardines on toast
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 1/4 cup (60ml) extra virgin olive oil; 8 thick slices sourdough; 12 sardines, cleaned, butterflied; 1 garlic clove, halved; Baby sorrel or watercress, to serve; 1 bunch oregano, leaves chopped; 1 bunch flat-leaf parsley, leaves chopped; Finely grated zest and juice of 1 lemon; 1 garlic clove, finely chopped; 2 long red chillies, seeds removed, chopped; 2/3 cup (165ml) olive oil; 2 tbs red wine vinegar

1 rating

15m

Grilled sardines on toast with salmoriglio

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by Matt Moran

Chef and delicious. Produce Awards judge

Mar 13, 2016

Get grilling with Matt Moran's grilled sardines on toast with salmoriglio. Turn this humble fish into a mouth-watering masterpiece served on crunchy sourdough.

1/4 cup (60ml) extra virgin olive oil
8 thick slices sourdough
12 sardines, cleaned, butterflied
1 garlic clove, halved
Baby sorrel or watercress, to serve

Salmoriglio

1 bunch oregano, leaves chopped
1 bunch flat-leaf parsley, leaves chopped
Finely grated zest and juice of 1 lemon
1 garlic clove, finely chopped
2 long red chillies, seeds removed, chopped
2/3 cup (165ml) olive oil
2 tbs red wine vinegar

Method

1.

For the salmoriglio, combine all the ingredients in a bowl. Season.
2.

Preheat a barbecue or chargrill pan to high. Drizzle 2 tbs oil all over sourdough and cook on barbecue grill for 1-2 minutes each side until slightly charred. Remove from heat and rub cut side of garlic all over each toast. Keep warm and set aside.
3.

Drizzle remaining 1 tbs oil over sardines and season. Place, skin-side down, on barbecue flat plate. Cook for 1-2 minutes each side until just cooked. (Alternatively, cook in a nonstick frypan over high heat.)
4.

Divide toast among plates and top with sardines. Drizzle over salmoriglio and scatter with sorrel to serve.