900 g (2 Ib) sardines, cleaned and trimmed
fat for greasing
45 ml/3 tbsp olive oil
2 large onions, finely chopped
45 ml/3 tbsp medium-dry white wine
225 g ( 8 oz)tomatoes, peeled, seeded and chopped
salt and pepper
3/4 cup (50 g) fresh white breadcrumbs
2 tbsp (1 oz) 25 g butter
Watercress (salad cress) sprigs to garnish
fat for greasing
45 ml/3 tbsp olive oil
2 large onions, finely chopped
45 ml/3 tbsp medium-dry white wine
225 g ( 8 oz)tomatoes, peeled, seeded and chopped
salt and pepper
3/4 cup (50 g) fresh white breadcrumbs
2 tbsp (1 oz) 25 g butter
Watercress (salad cress) sprigs to garnish
method
1. Grease a shallow ovenproof baking dish. Set the oven at 180°C/350°F/gas 4.
2. Heat the oil in a small saucepan, add the onions and fry gently for about 5 minutes
3. until lightly browned. Add the wine and boil until the volume is reduced by two thirds. Stir in the tomatoes, with salt and pepper to taste. Cook for 3-4 minutes.
4. Pour the tomato mixture into the prepared dish, arrange the sardines on top and sprinkle with the breadcrumbs. Dot with the butter and bake for 25 minutes. Serve hot, garnished with watercress.
2. Heat the oil in a small saucepan, add the onions and fry gently for about 5 minutes
3. until lightly browned. Add the wine and boil until the volume is reduced by two thirds. Stir in the tomatoes, with salt and pepper to taste. Cook for 3-4 minutes.
4. Pour the tomato mixture into the prepared dish, arrange the sardines on top and sprinkle with the breadcrumbs. Dot with the butter and bake for 25 minutes. Serve hot, garnished with watercress.
rate this recipe
9.4
out of 10
7 users have helped to rate this recipe.
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
