A flavour sensation not to be missed! Ortiz sardines are crumbed with zesty and herby breadcrumbs, then grilled to perfection. The combination of Merlot vinegar-infused onions, Losada Gordal olives, garlic and celery, add a distinctive tangy topping to the dish.

Serves 4

½ red onion, finely chopped
⅓ cup Forvm Merlot vinegar
4 Tbsp dried breadcrumbs
Zest of 1 lemon
1 Tbsp fresh parsley or lemon basil, finely chopped
¼ tsp Sal de Añana spring salt
2 tsp extra virgin olive oil (EVO)
1 tsp fresh garlic, finely chopped
2 Tbsp celery, chopped
8 Losada pitted Gordal olives, chopped
2 x 140g tins Ortiz sardines, drained
Freshly ground black pepper, to season

Preheat oven on 230°C at the grill setting.

In a small bowl, combine onion and vinegar. Cover and set aside for approximately 20 minutes.

In another small bowl, combine breadcrumbs, lemon zest, parsley or lemon basil and salt. Set aside.

Drizzle olive oil into a pan and cook the onion mixture over medium heat until soft and the liquid has evaporated. Remove from heat and stir in garlic, celery and olives. Set aside.

Place sardines in an ovenproof dish and top with breadcrumb mixture. Grill until the crumb is golden brown. Remove from the oven and allow to cool slightly, then top with onion mixture. Serve as a topping for bruschetta or spread on toasted sourdough slices. 



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