CPO Fish -Lobster Recipe Cuts
Tomato and chilli bread with sardines and samphire
Preparation 10 mins
Cooking time 20 mins
Serves 2


4 inch slices of sourdough

1 large tomato

3 cloves garlic

2 sardines cut into fillets skin on but boned

Couple handful of samphire

1 lemon

Handful of parsley

Chilli and garlic dressing

Cold pressed rapeseed oil



1, Heat a frying pan on a medium heat, lay sardine on plate and season well.

2, Take your slices of bread, cut 1 clove of garlic in half and rub lightly over bread then half tomato and rub over bread so that the bread picks up the colour and flavour of the tomato.

3, Bring a pan of water to the boil.

4, Put some Cold pressed rapeseed oil into hot frying pan, add sardines skin side down for 3 minutes until crisp then turn and cook on other side until cooked through.

5, Whilst fish is cooking fry bread in a dry pan until just browned give drizzle of garlic and chilli oil when removed from pan.

6, Cook samphire in boiling water for 2 minutes then drain.

7, To serve take bread and lay sardines on top give a squeeze of lemon and a scattering of chopped parsley. Finish with samphire and a good drizzle of chilli and garlic dressing.

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