Ingredients

Sardines

• 18 sardine fillets, scaled
• 3 tsp capers, roughly chopped
• 2 tbsp sultanas
• 2 tbsp black olives, seeds removed and roughly chopped
• 1 garlic clove, finely chopped
• 2 tbsp fresh bread crumbs
• 2 tbsp virgin olive oil
• maldon salt and freshly ground black pepper

Tomato and Olive Sauce:

• 1 x 400g can of chopped plum tomatoes
• 150ml red wine
• 2 garlic cloves finely chopped
• 3 tbsp basil leaves, shredded
• 3 tbsp black olives, seeds removed and roughly chopped
• maldon salt and freshly ground black pepper

To Cook

• 4 tbsp virgin olive oil
• maldon salt and freshly ground black pepper

To Serve

• 2 tbsp pine nuts, toasted
• 8 slices of focaccia or similar bread
• 200g rocket leaves
• 2 tbsp parmesan shavings

Method

1. Sardines: Mix together the capers, sultanas, olives, garlic, bread crumbs, olive oil and a little salt and pepper until well combined. Stuff the sardines with the mixture. Refrigerate until ready to cook.
2. Sauce: Preheat an oven to 200°C. Mix together all the sauce ingredients and place them it in a oven tin.
3. To Cook: Place the sardines on the sauce and drizzle over the olive oil and season them with a little salt and pepper. Place the oven tin in the preheated oven and leave them to cook for 20-30 minutes. The sardines are ready when the flesh is opaque. Serve.
4. To Serve: Place 2 slices of the focaccia on each plate and a handful of the rocket on the bread. Scatter the parmesan shavings over the leaves. With a fish slice or palate knife place 3 sardines on the rocket on each plate. Spoon the sauce over and around the sardines. Sprinkle the pine nuts around each plate. Serve