Sardines on toast with pine nuts and capers

Not a week goes by without me opening a can of sardines to tip on to toast. Some-  times I eat them as they come; other times I dress them up like this. 

For 4 

  • 4 thick slices of sourdough bread 
  • 1 garlic clove, halved 
  • drizzle of olive or rapeseed oil 
  • 4 x 100g tins sardine fillets, drained 
  • 1 lemon 
  • handful of flat-leaf parsley, chopped 
  • 2 tbsp pine nuts, lightly toasted 
  • 1 tbsp salted capers, rinsed 
  • 1 tbsp red onion, finely chopped 
  • salt and pepper 


 Preheat the grill to medium-high. Line the grill pan with foil and toast the bread on  each side. Rub the toasted bread on one side with the halved garlic clove. Drizzle  with a little oil. Flake the sardines over the toast. Finally, zest the lemon. Combine  the parsley, pine nuts, capers, onion and lemon zest in a small bowl, season and mix well. Sprinkle evenly over the sardines, and serve with the quartered lemon. 


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