Sardine and Tomato Gratinee

Sardine and Tomato Gratinee

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Servings: 4
Calories: 741


  • 3 tbsps olive oil
  • 2 lbs large fresh sardines descaled and cleaned
  • 2 leeks cleaned and sliced
  • 1/4 pint dry white wine
  • 8 oz tomatoes skinned and quartered
  • Salt and pepper
  • 2 tbsps each chopped fresh basil and parsley
  • 2 oz Parmesan cheese grated
  • 2 oz dry breadcrumbs


  • Heat the oil in a frying pan and fry the sardines, until they are brown on both sides. It may be necessary to do this in several batches, to prevent the fish from breaking up.
  • When all the sardines are cooked, set them aside and cook the leeks gently in the sardine oil. When the leeks are soft, pour in the wine and boil rapidly, until it is reduced by about two thirds.
  • Add the tomatoes, seasoning and herbs to the leeks and cook for about 1 minute. Pour the vegetables into an ovenproof dish and lay the sardines on top.
  • Sprinkle the cheese and breadcrumbs evenly over the sardines and bake in a preheated oven, 225°C/425°F/Gas Mark 7, for about 5 minutes.
Calories: 741 kcal
Carbohydrates: 20 g
Protein: 64 g
Fat: 41g
Saturated Fat: 7 g
Cholesterol: 332 mg
Sodium: 1494 mg
Potassium: 1204 mg
Fiber: 2 g
Sugar: 5 g
Vitamin A: 1589 IU
Vitamin C: 14 mg
Calcium: 1106 mg
Iron: 9 mg
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