Sardines with Garlic Bread and Tomatoes

1. 1

   Arrange the sardines, skin side down, in a shallow glass or ceramic baking dish just large enough to hold them in a single layer.

2. 2

   Scatter the sliced garlic and parsley sprigs all over the sardines.

3. 3

   Pour 6 tablespoons of the olive oil along with the lemon juice on the sardine fillets, cover with plastic wrap and refrigerate, for at least 2 but not more than 6 hours.

4. 4

   Drain the sardines, discarding the parsley and garlic, and pat dry.

5. 5

   Transfer the sardines to a baking sheet.

6. 6

   In a small bowl, toss the chopped tomatoes with the remaining 2 tablespoons of olive oil.

7. 7

   Season the tomatoes with salt and pepper.

8. 8

   Preheat the broiler.

9. 9

   Toast the bread on both sides until golden and crisp.

10. 10

    Rub the toast with the whole garlic clove, drizzle lightly with oil and transfer to a platter.

11. 11

    Heat the sardines under the broiler for 20 to 30 seconds, or just until slightly warm; be careful not to cook the fish.

12. 12

    Spoon the tomatoes on the bread and top with the fish.

13. 13

    Sprinkle with salt and pepper and serve right away.

* Per serving · 4 servings · Values may vary.

No additional tips available.