Name: Sardines “in a Blanket” with Fresh Tomatoes, Basil and Capers
Prep time: 45 min
Cook time: 15 min
Total time: 60 min
Yield: 4 servings
Ingredients: ¼ cup (60 mL) chopped Italian parsley leaves; Zest of ½ lemon; 1 clove garlic, finely chopped; 1 tsp (5 mL) olive oil; 1 pinch salt; 1 unsliced loaf dense sandwich bread, frozen; 2 Tbsp (30 mL) olive oil; 2 Tbsp (30 mL) extra virgin olive oil; 2 tsp (10 mL) red wine vinegar; 1 Tbsp (15 mL) capers; 1 shallot, finely diced; 2 heirloom tomatoes; 8 leaves basil, torn; Salt and freshly ground pepper; 4 fresh Ocean Wise sardines; ½ tsp (2 mL) salt; ½ tsp (2 mL) pepper; 2 Tbsp (30 mL) olive oil

Sardines “in a Blanket” with Fresh Tomatoes, Basil and Capers

Prep Time

45 min

Cook Time

15 min

Yields

4 servings

Sardines caught and served fresh are completely different from the tinned product so many Canadians know and tend to love or hate. Fresh Ocean Wise™ sardines at Blue Water Cafe—servedvarious ways but always showcasing the firm texture and surprisinglymild flavour of the dark meat—are a testimonial towise, sustainable and delicious alternatives.

Pairing Suggestion: Sperling Old Vines Riesling 2010, Okanagan Valley.

ingredients

Gremolata

cup (60 mL) chopped Italian parsley leaves

Zest of ½ lemon

clove garlic, finely chopped

tsp (5 mL) olive oil

pinch salt

Blanket

unsliced loaf dense sandwich bread, frozen

Tbsp (30 mL) olive oil

Vinaigrette

Tbsp (30 mL) extra virgin olive oil

tsp (10 mL) red wine vinegar

Tbsp (15 mL) capers

shallot, finely diced

Tomato Salad

heirloom tomatoes

leaves basil, torn

Salt and freshly ground pepper

Sardines

fresh Ocean Wise sardines

tsp (2 mL) salt

tsp (2 mL) pepper

Tbsp (30 mL) olive oil

Ingredient Substitution Guide

directions

Step 1

Mix all the ingredients together. Set aside.

Step 2

Cut 4 thin slices of the frozen bread length way. Be sure to cut it no thicker than a 1/4 inch (6 mm). Cut the crust and trim down to rectangles 5 × 4 inches(13 × 10 cm).

Step 3

Mix all the ingredients together. Set aside.

Step 4

Cut the tomatoes into 1 × 1 inch (2.5 ×2.5 cm) shapes. Allow to sit for 5 minutes. Toss in basil and vinaigrette and season with salt and pepper.

Step 5

Scale, butterfly, and debone the sardines. Season the inside of the sardines and stuff with gremolata. Fold back to natural shape. Season outside and roll each in one bread slice.

Step 6

Heat a non-stick pan over medium heat. Add olive oil and then place sardines fold-side down carefully into the pan. Cook until golden brown on all sides.

Step 7

To Serve: Place sardines in a blanket on a plate and serve with the tomato salad.

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