3 tbsps olive oil
1.2 kg (2 lbs) large fresh sardines, descaled and cleaned
2 leeks, cleaned and sliced
140 ml (1/4 pint) dry white wine
225 g (8 oz) tomatoes, skinned and quartered
Salt and pepper
2 tbsps each chopped fresh basil and parsley
60 g (2 oz) Parmesan cheese, grated
60 g (2 oz) dry breadcrumbs
1. 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.
2. 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.
3. 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.
4. 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.
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