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Grilled sardine crostini with chimichurri

Australia has amazing sardines. Unfortunately, most people have grown up eating them from a can. Please give them another try - you won't be disappointed.

You'll need

12 sardines, cleaned 50 ml extra-virgin olive oil, for brushing 6 ciabatta slices, 5mm thick   Chimichurri 125 ml (½ cup) olive oil 1/3 cup finely chopped flat-leaf parsley 2 tbsp lemon juice 2 golden shallots, finely chopped 1 tbsp finely chopped coriander 1 garlic clove, finely chopped 1 tsp each of hot smoked paprika and ground cumin


  • 01
  • For chimichurri, whisk ingredients in a bowl and season to taste.
  • 02
  • Preheat a char-grill or barbecue to high heat. Brush sardines with olive oil and season with sea salt. Grill until just cooked (4-5 minutes each side), then place in a single layer in a large non-reactive baking dish. Spoon chimichurri over sardines, set aside to marinate (2 hours).
  • 03
  • Just before serving, brush bread with olive oil and grill until toasted (1-2 minutes each side). Serve sardines, drizzled with chimichurri, on ciabatta crostini.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Pungent sauvignon blanc.

Featured in

Nov 2009

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