I’ve made this traditional Andalucian seafood dish before as part of a tapas for a group of people, but it could easily be served as a main course in its own right with a side salad or vegetables. It’s easy to make and tastes great.

Get your fishmonger to clean the sardines and remove the heads, or do it yourself.

Serves 4.

Ingredients:
8 fresh sardines
4 garlic cloves, peeled and thinly sliced
1 small white onion, thinly sliced
1 green pepper, thinly sliced
White wine vinegar
Olive oil
White breadcrumbs

Method:
1. Preheat oven to 190C/gas mark 5
2. Heat a little oil in a pan and add the garlic, onion, and pepper. Cook gently until the vegetables have softened.
3. Arrange the cooked vegetables in a shallow, ovenproof dish and place the sardines on top, skin side up.
4. Cover with breadcrumbs, then drizzle with olive oil and white wine vinegar.
5. Bake for 10 minutes, until the breadcrumbs are golden.

Leon- November 2009.