What I love about this dish is that something so simple can be absolutely delicious. I use fresh sardines but if you can’t get fresh sardines, you can also make this with tinned sardines.

Ingredients

2 – 3 sardines per person that weigh around 250 g  – or 2 tins sardines

6 Fresh, ripe tomatoes – or a tin of good Italian plum tomatoes

1 onion, chopped

2-3 cloves garlic, chopped

Pinch saffron

Small handful of Parsley

Small handful of Fennel

Small handful of Fresh basil

Splash of White wine

Olive oil

Salt and pepper

Sourdough bread toasted

 

Method

First make the tomato sauce. Gently cook the onion and garlic in really good quality olive oil. Don’t have the pan too hot as you’re just going to melt everything. Add a pinch of saffron and a splash of white wine, then chop up the parsley and add that too. Make sure the tomatoes are very ripe. Chop them roughly in quarters and squeeze them to release their juices as you add them to the pan. Then add some chopped fennel, which adds a nice aniseedy flavour.

Cook very slowly for 8-10 minutes then add the basil. Put the sauce in an oven-proof dish and lay the sardines straight on top, then cook in the oven for 6 – 7 minutes. Serve the sauce and sardines on toast