Succulent Grilled Sardines With Caramelised Red Onions & Basil
15 Min Serves 4
- 3 110g cans John West Sardines in Olive Oil (With A Slice Of Lemon)
- 3 tsp olive oil
- 2 small red onions, peeled and cut into wedges
- 1 garlic clove, peeled
- 25ml balsamic vinegar
- 1 tsp castor sugar
- 10g fresh basil, chopped
Sardines In Olive Oil
Delicious sardines in pure olive oil. Try them mixed into a creamy fennel sauce and stirred into a linguine for a fancy take on midweek pasta. Or add to rice or salad for a simple, easy dinner.
To prepare our Grilled Sardines Recipe place a thick based sauté pan over a medium heat, add a little of the oil along with the onion wedges and whole garlic clove.
Allow to colour then add the balsamic vinegar. Bring to the boil, then reduce the heat and cook for 3 to 4 minutes. When the vinegar has reduced, add the sugar and allow to dissolve, then remove from the heat.
Add the chopped basil leaves and seasoning and then divide between the serving plates. Put the sardines into the pan and gently warm with the remainder of the oil.Place on top of the onions and drizzle with the juices from the pan and serve.
For more information on all our Sardine Recipes please click here.
Share this recipe