Name: Marinated sardines with garlic and lemon and grilled beans
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 8 - 10
Ingredients: 10 butterflied sardines, bones removed, halved lengthways; 1 tbsp sea salt flakes; Finely grated rind and juice of 2 lemons; 375 ml (1½ cups) white wine vinegar; 4 garlic cloves, 3 thinly sliced, 1 finely chopped; 400 ml extra-virgin olive oil, plus extra for drizzling and brushing; 200 gm green beans, trimmed; 10 thick slices schiacciata or ciabatta; 1 cup (loosely packed) flat-leaf parsley, coarsely chopped; 2 tbsp oregano; 1 long red chilli, thinly sliced

Marinated sardines with garlic and lemon and grilled beans

Australian Gourmet Traveller recipe for marinated sardines with garlic and lemon and grilled beans.

Serves 8 - 10

Prep

20M

Cook

10M

Total

30M

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.

Ingredients

10 butterflied sardines, bones removed, halved lengthways

1 tbsp sea salt flakes

Finely grated rind and juice of 2 lemons

375 ml (1½ cups) white wine vinegar

4 garlic cloves, 3 thinly sliced, 1 finely chopped

400 ml extra-virgin olive oil, plus extra for drizzling and brushing

200 gm green beans, trimmed

10 thick slices schiacciata or ciabatta

1 cup (loosely packed) flat-leaf parsley, coarsely chopped

2 tbsp oregano

1 long red chilli, thinly sliced

Method

Main

1.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).

2.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).

3.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.

4.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.