Marinated Sardines on Toast With Piquillo Pepper
Australian Gourmet Traveller summer seafood recipe for marinated sardines on toast with piquillo pepper vinaigrette
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Cooking tools:
- Blender
- Mixing bowl
- Plastic wrap
- Refrigerator
- Glass dish
- Ceramic dish
- Toaster
- Chef's knife
- Cutting board
- Paper towel
Ingredients
- Sardines
- 12 sardine fillets
- 4 cloves garlic, thinly sliced
- 2 lemons, juice only
- About 375 ml white wine vinegar
- 185 ml extra-virgin olive oil (¾ cup)
- 8 thick slices ciabatta bread, toasted
- ½ cup baby mizuna or baby herb leaves
- Piquillo pepper vinaigrette
- 120 gm piquillo peppers (see note) (about 7)
- 1 clove garlic
- 2 tbsp red wine vinegar
- 80 ml extra-virgin olive oil (1/3 cup)
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