The Paris issue

Our October issue is on sale - the Paris special. Grab your copy for all-things Parisian, plus ultimate French baking recipes and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before October 24, 2016 and receive 3 BONUS ISSUES - save 46%.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Pan-fried sardines with breadcrumb salsa, heirloom tomatoes and shaved fennel

You'll need

1 tbsp olive oil 900 gm (about 24) sardine fillets 4 small oxheart tomatoes, thickly sliced into rounds 1 punnet cherry tomatoes, halved 4 baby fennel 3 tsp extra-virgin olive oil, plus extra to serve 1 tsp sherry vinegar 1 punnet of mâche   Breadcrumb salsa ¼ cup olive oil 1 small golden shallot, thinly sliced into rounds 1 clove of garlic, very finely chopped 150 gm coarse sourdough breadcrumbs, toasted 25 gm currants soaked in 3 tsp red wine vinegar 2 tsp capers, drained 1 tbsp coarsely chopped mint leaves


  • 01
  • For breadcrumb salsa, heat 1 tbsp olive oil in a frying pan, add shallot and garlic and cook for 2 minutes over medium heat or until just warmed. Combine remaining ingredients in a bowl, add shallot and garlic, season to taste with sea salt and freshly ground black pepper and stir until combined, then cover and refrigerate for up to 2 days. Makes about 2 cups.
  • 02
  • Heat 1 tbsp olive oil in a frying pan over high heat, add sardine fillets, skin side down, season with sea salt and fry for 3-4 minutes or until the sardine fillets become opaque near the centre. Place sardines onto an oven tray, skin side up, sprinkle with 1 cup breadcrumb salsa, then grill for 1 minute, ensuring breadcrumbs do not burn.
  • 03
  • Season tomatoes to taste, and divide among plates. Using a mandolin or V-slicer, finely slice fennel into a bowl, add extra-virgin olive oil and vinegar, season to taste and toss to combine. Place fennel on top of tomatoes, top with sardines and scatter with remaining breadcrumb salsa and mâche. Drizzle with extra-virgin olive oil and serve immediately.

At A Glance

  • Serves 6 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 6 people

You might also like...

Fuss-free summer recipes


Rigatoni with mushrooms pecorino and herb crumbs

Fast autumn recipes


Prawns with black beans, chorizo and chipotle

Fast summer recipes


Pan-fried John Dory agrodolce with endive and goat’s cheese

Fast seafood recipes


Sparkling cherry crush

Six fast noodle recipes



Tequila and sangrita


Spirulina Rush

conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.