Grilled sardines on tomato panzanella

Ingredients

For 1 serving

• Sardines150 g
• Bread60 g
• Tomatoes200 g
• Cucumber80 g
• Red onion20 g
• Basil4 g
• Extra virgin olive oil6 g
• Red wine vinegar1 tablespoon
• Saltto taste

Contains: gluten, fish, sulphites,

In season: May – September

Method

1. Clean the sardines: remove the heads and guts, open them out flat and pull out the backbone, rinse and pat them dry.
2. Cut the stale bread into pieces, moisten it with cold water and the red wine vinegar, leave it to soften for a few minutes and squeeze it well with your hands.
3. Wash the tomatoes and cucumber and chop them; thinly slice the red onion. Mix the bread with the vegetables and dress with most of the oil, a pinch of salt and torn basil.
4. Heat a griddle or ridged pan over high heat, grease it with the remaining oil and grill the sardines for 2 minutes per side, skin side first, until the flesh is opaque and the skin crisp; season with salt.
5. Serve the hot sardines on top of the panzanella.