Traditionally fresh anchovies are used for this dish, but since
they're difficult to find in Australia we've opted for their
cousin, the sardine. Begin a day ahead to allow time to marinate
and pickle the sardines.
10butterflied sardines, bones removed, halved lengthways1 tbspsea salt flakesFinelygrated rind and juice of 2 lemons375 ml(1½ cups) white wine vinegar4garlic cloves, 3 thinly sliced, 1 finely chopped400 mlextra-virgin olive oil, plus extra for drizzling and brushing200 gmgreen beans, trimmed10thick slices schiacciata or ciabatta1 cup(loosely packed) flat-leaf parsley, coarsely chopped2 tbsporegano1long red chilli, thinly sliced
Layer sardines in a non-reactive container large enough to fit sardines snugly, sprinkling with salt and half the lemon rind as you go. Pour vinegar and half the lemon juice over, refrigerate to marinate (8 hours). Drain, pat dry with paper towels, scatter with sliced garlic, pour 250ml olive oil over to cover (you may need a little more) and refrigerate to pickle (8 hours).
Heat a char-grill pan over high heat and blanch beans until bright green (20-30 seconds), then drain, refresh and drain well. Drizzle beans with extra olive oil, season to taste and toss to coat. Grill beans, turning occasionally, until just charred (1-2 minutes) and set aside. Brush schiacciata with a little olive oil, season to taste and grill, turning once, until golden and charred (1-2 minutes).
Combine parsley, oregano, chilli, chopped garlic and remaining lemon rind and juice and olive oil in a small bowl, season to taste and set aside.
Drain sardines and arrange on a serving plate with beans. Spoon dressing on top, season to taste and serve with grilled schiacciata and lemon wedges.