Grilled Sardine Croutes

1. 1

   Pre heat the grill to high. And to butter fly Sardines-cut of heads and then open up the gut cavity and then put the fish belly-side down on a clean chopping board. Press down firmly on the back bone of the fish until it is completely flat then turn the fish over and pull the back bone out and snip off tail with scissors. Remove any small bones using a pair of tweezers.

2. 2

   Brush the sardines with a good virgin olive oil on both sides and sprinkle with Sea salt, ground pepper & crushed dried chilli's (let them stand & marinate while you prepare other items).

3. 3

   Toast the bread slices under the grill or for better flavors use a open flame of a braai-once its toasted to a light brown colour take the garlic clove and cut it in half and rub the one side of the toast. Cut the toasted bread in half and place on plates-drizzle lightly with olive oil, place rocket onto toast with a few strips of roasted pepper, Rose tomatoes, thinly sliced red onion and olives.

4. 4

   Season with Salt & Pepper

5. 5

   Put Sardines, skin side up- onto an oiled baking tray and grill for 3 minutes or until cooked, then remove and place on top of the rocket. Finish off with Quails eggs and anchovy's, season and drizzle with olive oil.

* Per serving · 4 servings · Values may vary.