Gourmet Breakfast

30 min (COOK TIME: 30 min)

Medium

Ingredients

Ingredients

  • 1 cup plain flour
  • 1 tablespoon smoked paprika
  • 1 teaspoon sea salt
  • 16 medium boned & butterflied sardine fillets
  • 2 tablespoons olive oil
  • 40 g butter, plus extra for toast
  • 8 slices sourdough, toasted
  • 4 eggs, fried

For the smoky roma tomato sauce

  • 2 tablespoons olive oil
  • 1 red onion, diced
  • 3 cloves garlic, thinly sliced
  • 1 g 400 tin of Mutti Datterini Tomatoes
  • 1 1/2 tablespoons sherry vinegar
  • 2 teaspoons smoked paprika
  • Sea salt and freshly ground black pepper

For the fried capers

  • 1/3 cup olive oil
  • 3 tablespoons baby capers, drained

Method

  1. To prepare the smoky roma tomato sauce, heat oil in a medium saucepan over medium heat. Add the onion and garlic, sautée stirring regularly for 2-3 minutes until softened. Add Mutti Baby Roma Tomatoes, sherry vinegar and paprika; bring to the boil. Turn down heat to a simmer, cover and cook for another 5 minutes. Remove lid and cook for a further 2 minutes, or until reduced to a sauce. Season with salt and pepper to taste. Keep warm.
  2. Meanwhile to prepare the fried capers, heat oil in a small saucepan over medium heat. Fry capers in batches, until they pop and uncurl. Use a slotted spoon to remove and drain capers on kitchen towel. As they cool, capers will become crunchy.
  3. Place the flour and smoked paprika in a medium bowl. Add salt and mix well. Coat sardines in flour mix, shaking off excess and place on a tray.
  4. Heat half of the oil and butter in a large heavy based frying pan over medium heat. Cook half of the sardines, starting skin side down, for 1 minute on each side, or until just cooked through.
  5. Serve sardines with hot buttered sourdough toast, smoky roma tomato sauce, fried egg and sprinkled with fried capers.

Special occasion, Family, Fish, Italian food, Breakfast & Brunch

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