2 tins Ortiz sardines
¾ cup Panko breadcrumbs
1 Tbsp Pons Traditional olive oil
1 clove garlic, finely chopped
Zest Of half lemon
2 tsp Urban hippe Miso paste
1 tsp Accoceberry mustard
1 Tbsp lemon juice
1 Tbsp Forvm Chardonnay vinegar
Italian parsley, finely chopped
Preheat the oven to 170°C. In a pan, sauté the breadcrumbs in olive oil until golden, then stir in the garlic, lemon zest, miso, and mustard. Once the mixture is browned, add the lemon juice, chardonnay vinegar, and a drizzle of oil from the sardines.
Drain half the oil from the sardine tins, then spoon the crumb mixture over the top. Bake for 5-7 minutes, or until the topping is golden and crisp.
Serve with warm baguette or Sabato crostini.
