Ingredients
Serves 4
20 sardines ready to cook
compote de tomatoes
salt and cayenne pepper
Sauce Vierge
100ml extra virgin olive oil
finely grated zest and juice of 1 lemon
20 cherry tomatoes, halved
12 black olives, stoned and halved
1 small bunch fresh basil, leaves picked from the stalks, sliced
Preheat your grill to its highest setting.
Mix the ingredients for the sauce vierge together, season well and set aside.
Put the sardines skin up, flat on a tray that will fit under your grill, brush them with some of the oil from the sauce vierge and season with salt and cayenne pepper.
Grill for 5 minutes until the sardines are soft and the skin is just starting to blister.
Serve with the warmed tomato compote and the sauce vierge.
