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Breaded Sardines

4 servings

90 minutes

Recipe by the Roca brothers from the book "Chefs at Home.

Energy value per serving
CaloriesProteinsFatsCarbohydrates
338.4
kcal
9.9g
grams
29g
grams
10.1g
grams
Ingredients
4servings
White bread
1 
pc
Sardines
16 
pc
Tomatoes
150 
g
Zucchini
50 
g
Eggplants
50 
g
Olive oil
100 
ml
Onion
75 
g
Green bell pepper
75 
g
Red sweet pepper
75 
g
Salt
 
to taste
Ground black pepper
 
to taste
Cooking steps

  • 1

    Freeze the bread, cut off the crust. Use a slicer or a very sharp bread knife to slice the frozen bread as thinly as possible. You will need 32 slices. Set aside to thaw.

    Required ingredients:
    1. White bread: 1 piece

  • 2

    Prepare brine by dissolving 10 g of salt in 100 ml of warm water and cool it down. Immerse the sardine fillet in the brine and leave it for 10 minutes to remove blood residues and season it. Remove and dry on a paper towel, set aside.

    Required ingredients:
    1. Sardines: 16 pieces
    2. Salt:  to taste

  • 3

    Blanch the tomatoes for 14 seconds and peel them, remove the seeds, and dice the flesh. Sprinkle zucchini and eggplants with sea salt and let them sit to remove bitterness.

    Required ingredients:
    1. Tomatoes: 150 g
    2. Zucchini: 50 g
    3. Eggplants: 50 g

  • 4

    Heat a little olive oil in a pan and sauté the onion for 5 minutes over medium heat. Add the pepper and continue to sauté for 3 minutes, then add the zucchini and eggplant and cook for another 4 minutes.

    Required ingredients:
    1. Onion: 75 g
    2. Green bell pepper: 75 g
    3. Red sweet pepper: 75 g
    4. Zucchini: 50 g
    5. Eggplants: 50 g
    6. Olive oil: 100 ml

  • 5

    Mix the tomatoes and simmer them until soft. Season to taste. Remove from heat and keep warm.

    Required ingredients:
    1. Tomatoes: 150 g
    2. Salt:  to taste

  • 6

    Cut each slice of bread so that it is slightly larger than the sardine fillet. Place the fillet on the bread. Heat olive oil in a pan. Place several slices of bread with fillets on top in the pan and cook over medium heat until the bread is golden brown. The bread will transfer heat to the fillet, cooking it but not excessively. Keep the finished portions warm.

    Required ingredients:
    1. White bread: 1 piece
    2. Sardines: 16 pieces
    3. Olive oil: 100 ml

  • 7

    To serve, spread the vegetable mix on plates and place the sardines bread side down on top.

    Required ingredients:
    1. Tomatoes: 150 g
    2. Zucchini: 50 g
    3. Eggplants: 50 g
    4. Onion: 75 g
    5. Green bell pepper: 75 g
    6. Red sweet pepper: 75 g
    7. Salt:  to taste
    8. Ground black pepper:  to taste

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