Sardines with preserved lemon salsa | Women's Weekly Food

Ingredients

• 2 tablespoons olive oil
• 1 brown onion (150g), chopped finely
• 6 drained anchovy fillets
• 2 cloves garlic, crushed
• 500 grams cherry tomatoes
• 800 grams canned diced tomatoes
• 3/4 cup (90g) seeded black olives, chopped coarsely
• 1/4 cup coarsely chopped fresh flat-leaf parsley
• 12 butterflied sardines (400g)
• Preserved lemon salsa
• 1/2 cup coarsely chopped fresh flat-leaf parsley
• 1/4 cup (50g) finely chopped preserved lemon rind
• 1 clove garlic, crushed