Things on toast is my default when making dinner. This recipe was first made late one night to use up some forgotten fennel, but has since become a staple and is adapted regularly in order to use up bits and pieces.
Serves 4
olive oil for drizzling
fennel 1 small bulb, finely sliced lengthways
garlic 4 cloves, 3 finely sliced, 1 peeled and left whole
fennel seeds ¼ tsp
thyme a pinch (fresh or dried)
paprika a pinch
white wine 3 tbsp
heritage tomatoes 125g, roughly sliced
extra virgin olive oil 3 tbsp
lemon zest and juice of ½
chilli flakes ¼ tsp
flat-leaf parsley 10g, finely chopped
fresh sardines 4-6
sourdough bread 2 large slices
salt and freshly ground black pepper
Substitutions
banana shallots (2-3) instead of fennel
cherry or plum tomatoes instead of heritage tomatoes
dill instead of parsley
Heat a drizzle of olive oil in a medium saucepan over medium heat. Add the fennel and sweat until it begins to colour and soften, then add the finely sliced garlic, fennel seeds, thyme and paprika. Cook until the garlic has softened, then add the white wine and allow to simmer for a few minutes or until the alcohol has cooked off (it shouldn’t smell boozy). Stir in the tomatoes and cook for no more than a minute. Set aside to infuse but keep warm.
In a bowl, whisk together the extra virgin olive oil, lemon zest and juice, chilli and parsley. Season to taste.
Heat a frying pan over high heat. Pat the sardines dry, drizzle with a little oil and season lightly with salt and pepper. Fry the sardines on both sides until slightly charred and cooked through (the time will depend on their size, but little ones should only take a minute or two). The aim is to cook them quickly. Remove from the pan to a plate and spoon over the oil and lemon mixture. Toast the sourdough in the pan while it is still hot.
To serve, rub the toasted sourdough slices with the whole garlic clove. Place on plates then spoon the warm fennel and tomatoes over the top. Top with the sardines and spoon over any extra oil.
From Supper by Flora Shedden (Hardie Grant, £24). To order a copy for £21.12 go to guardianbookshop.com
