Sardines on toast
Migas is a traditional shepherd’s dish of fried stale bread cubes. Add some almonds, call it toast, pop some sardines on top, and enjoy.
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Serves
6
Cooking Time
Prep time 15 mins, cook 15 mins
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6
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sardines, cleaned, heads removed
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50 gm
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butter, melted
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2 tbsp
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coarsely chopped flat-leaf parsely
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8
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cherry tomatoes, halved and crushed
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| Almond migas |
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60 gm
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(1 cup) coarse breadcrumbs from day-old sourdough
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40 gm
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(¼ cup) natural almonds, coarsely chopped
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2
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garlic cloves, finely chopped
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125 ml
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(½ cup) olive oil
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1
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For almond migas, combine breadcrumbs, almonds and garlic in a small bowl. Heat a frying pan over medium-high heat, add olive oil and breadcrumb mixture and stir until golden and toasted (4-5 minutes). Transfer to a bowl and set aside.
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2
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Meanwhile, preheat a grill on high. Place sardines on a buttered oven tray. Brush butter over sardines, season to taste and grill, turning once, until just cooked through (2-3 minutes each side).
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3
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Add parsley and tomato to almond migas, toss to combine and season to taste. Place almond migas on a serving plate and top with grilled sardines.
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Drink Suggestion A cold Spanish lager.
RECIPE Lisa Featherby
PHOTOGRAPHY Ben Dearnley
STYLING Lisa Featherby and Vanessa Austin
DRINK SUGGESTION Max Allen