Jamie Oliver 5 Ingredients Sardine Toasts is made with fresh sardines, ciabatta loaf, fennel seeds, red cabbage, and mixed-colour chillies. This easy sardine toasts recipe creates a delicious and crispy appetizer that takes about 15 minutes to prepare and can serve up to 4 people.
This Crispy Sardine Toasts Recipe Is From 5 Ingredients Mediterranean Cookbook by Jamie Oliver.
Ingredients Needed:
- 1 heaped tablespoon fennel seeds
- 320g (¼) red cabbage
- 1–2 mixed-colour chillies
- 1 x 270g ciabatta loaf
- 12 fresh sardines, scaled, gutted, and butterflied
How To Make Crispy Sardine Toasts:
- Toast the fennel seeds: In a large non-stick frying pan, toast the fennel seeds on medium heat for 1 minute. Add 2 tablespoons of olive oil and fry for another minute. Pour into a large bowl.
- Make the quick pickle: Finely slice or grate the red cabbage and chillies, and toss them into the bowl with the fennel seeds. Add 4 tablespoons of red wine vinegar, sea salt, and black pepper. Set aside to pickle.
- Prepare the ciabatta: Cut the ciabatta loaf in half lengthwise and drizzle with olive oil. Slice each half into 6 pieces.
- Add the sardines to the bread: Press each sardine, flesh side down, onto the spongy side of the ciabatta slices.
- Cook the toasts: Heat a griddle or non-stick frying pan on high heat. Cook the toasts, sardine side down, for 2 minutes on each side until golden and crispy. You may need to work in batches.
- Serve: Stack 3 toasts per person and top with the pickled cabbage and chilli mixture. Enjoy!
Recipe Tips
- Use fresh sardines: Fresh sardines taste better, so make sure they are firm and have clear eyes before cooking.
- Press the sardines well: Press the sardines firmly onto the bread so they stick while cooking and get crispy.
- Don’t skip the fennel seeds: Toasting fennel seeds makes them more flavorful, adding a special taste to the dish.
- Cut the cabbage thin: Thin cabbage slices pickle faster and add a nice crunch to the crispy sardines.
- Cook on high heat for crispy toasts: High heat makes the bread and sardines crispy and golden without overcooking the fish.
How To Store & Reheat Leftovers
Place leftover sardine toasts in an airtight container and refrigerate for up to 2 days. Make sure to keep the toasts and the pickled cabbage separate to prevent sogginess.
To reheat, warm the toasts in a hot pan or oven for a few minutes to bring back their crispiness. Avoid using a microwave as it can make the bread soft.
Nutrition Facts
- Calories: 462 kcal
- Fat: 18.9g
- Saturated Fat: 4.1g
- Protein: 37.9g
- Carbohydrates: 38.2g
- Sugars: 4.9g
- Salt: 1.6g
- Fibre: 4.2g
Try More Jamie Oliver 5 Ingredients Recipes:
- Jamie Oliver 5 Ingredients Tomato Bread
- Jamie Oliver 5 Ingredients Tomatoes On Toast
- Jamie Oliver 5 Ingredients Mushroom Soup
- Jamie Oliver 5 Ingredients Butter Beans On Toast
Jamie Oliver 5 Ingredients Sardine Toasts
Description
Jamie Oliver 5 Ingredients Sardine Toasts is made with fresh sardines, ciabatta loaf, fennel seeds, red cabbage, and mixed-colour chillies. This easy sardine toasts recipe creates a delicious and crispy appetizer that takes about 15 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Toast the fennel seeds: In a large non-stick frying pan, toast the fennel seeds on medium heat for 1 minute. Add 2 tablespoons of olive oil and fry for another minute. Pour into a large bowl.
- Make the quick pickle: Finely slice or grate the red cabbage and chillies, and toss them into the bowl with the fennel seeds. Add 4 tablespoons of red wine vinegar, sea salt, and black pepper. Set aside to pickle.
- Prepare the ciabatta: Cut the ciabatta loaf in half lengthwise and drizzle with olive oil. Slice each half into 6 pieces.
- Add the sardines to the bread: Press each sardine, flesh side down, onto the spongy side of the ciabatta slices.
- Cook the toasts: Heat a griddle or non-stick frying pan on high heat. Cook the toasts, sardine side down, for 2 minutes on each side until golden and crispy. You may need to work in batches.
- Serve: Stack 3 toasts per person and top with the pickled cabbage and chilli mixture. Enjoy!
Notes
- Use fresh sardines: Fresh sardines taste better, so make sure they are firm and have clear eyes before cooking.
- Press the sardines well: Press the sardines firmly onto the bread so they stick while cooking and get crispy.
- Don’t skip the fennel seeds: Toasting fennel seeds makes them more flavorful, adding a special taste to the dish.
- Cut the cabbage thin: Thin cabbage slices pickle faster and add a nice crunch to the crispy sardines.
- Cook on high heat for crispy toasts: High heat makes the bread and sardines crispy and golden without overcooking the fish.