New Zealand sardines are a lot larger than the ones you’ll find in tins. They’re available from good fishmongers. You’ll need one sardine per person for a starter, or two for a meal. This recipe, which we cooked the day of my visit to Cazador in Auckland, complements a pilsner. The acidity of the salsa on the sardines is complemented by a beer with a decent hop flavour.
|4||Sardines, fresh, gutted (Main)|
|2 Tbsp||Olive oil|
|½ cup||Olives, green and black, sliced long ways and pips removed (Main)|
|3 small||Tomatoes, chopped into small chunks|
|1 bunch||Fresh oregano, finely chopped|
|2 Tbsp||Fennel seeds, lightly toasted|
|2 Tbsp||Olive oil, good quality|
- Oil and season the fish, rubbing in the salt and pepper.
- Heat a chargrilled barbecue or griddle pan to a high heat. Cook for about 1 and a half minutes each side (you may need to adjust depending on the size of your fish).
- Serve immediately with the salsa on top.
- To make the salsa place all ingredients in a small bowl and mix together gently. Season to taste, and serve on the sardines.