Читать книгу Gordon Ramsay’s Great British Pub Food - Gordon Ramsay - Страница 43

6 small, very fresh sardines, filleted

500g cherry tomatoes on the vine

olive oil, to drizzle

few thyme sprigs, leaves stripped

2 garlic cloves, peeled and finely sliced

sea salt and black pepper

8 thick slices of Granary or sourdough bread, to serve

Using vine-ripened cherry tomatoes and the freshest of sardines, this is an elegant, grown-up version of tinned sardines in tomato sauce on toast – a family favourite when we were kids.

Check the sardine fillets for any pin-bones and remove with tweezers. (Tiny bones are fine to eat and can be left in.) Pat dry with kitchen paper and chill until ready to cook. Preheat the oven to 200°C/Gas 6.

Lay the tomatoes on a baking tray and drizzle with a little olive oil. Scatter over the thyme, garlic and a pinch each of salt and pepper. Roast for 8–10 minutes until the skins have burst and the flesh is soft.

Shortly before the tomatoes will be ready, season the sardines and lay them, skin side up, on a lightly oiled baking tray. Drizzle with olive oil and bake for 3–4 minutes until they feel just firm when lightly pressed.

Meanwhile, toast the bread. Put a slice of toast on each warm plate and lay the roasted tomatoes on top. Arrange the sardine fillets over the tomatoes, sprinkle with a little salt and serve immediately.