Crumbed sardines with poached egg, olive salsa and rocket.
Crumbed sardines with poached egg, olive salsa and rocket. Contributed

RECIPE: Best of the brunch

THIS delicious dish celebrates the Mediterranean kitchen, with bold flavours and deliciously good-for-you sardines. The crumb for the sardines is a winner, making it a tasty and crunchy addition to this lovely brunch idea.

Spanish sardines with olive salsa

Serves 4

 

INGREDIENTS: Sardines - 12 whole sardines, cleaned and butterflied - you can pick up fresh, cleaned sardines from any good fish wholesaler or seafood market

1 cup of breadcrumbs

½ cup of picked flat-leaf parsley

½ clove of garlic

½ cup grated parmesan cheese

Salt and pepper

Olive oil for frying

4 eggs - cooked to your liking. For the salsa

2 punnets of cherry tomatoes, sliced

1 cup of mixed pitted green and black olives

Handful of fresh parsley

Zest of 1 lemon

Juice of half a lemon

¼ cup olive oil

½ clove garlic, minced

Salt and pepper

A couple of handfuls of rocket

 

METHOD: For the salsa, combine all the ingredients (except the rocket) in a bowl and season with salt and pepper.

For the sardines, in a food processor combine the breadcrumbs with the parsley, garlic, parmesan cheese, salt and pepper.

Blend until combined. Press the sardine fillets into the crumb mixture to cover, then fry in hot oil for 2 minutes on each side until golden. Set aside on paper towels.

Serve the crispy sardines with rocket, salsa and topped with eggs of your choice. Add some toasted crusty bread for mopping up the juices.

More at dominiquerizzo.com.au



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