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Preheat the oven to 180 degrees.
Heat a frying pan, add the vegetable oil, and soften the fennel, garlic and tomatoes, with spices and sea salt. Neatly arrange the diced up fish in a pie dish.
Lay the sardines on the mixture, with their heads facing skywards. Roll the short crust pastry to fit the size of the pie dish.
Cover the pie dish with short crust pastry, leaving the heads of sardines looking out of the pastry and seal the edges with egg wash. Bake in a preheated oven for 20 - 30 minutes. Serve Hot, with lots of dressed salad leaves and buttered potatoes.
Thank you to Sanjay @ www.schoolofcornishsardines.co.uk for sharing this recipe.
Publication Date: January 28, 2015.
From £2.50 per portionPER k/g: £10.00 TEXTURE: Fine flakes
From £2.91 per portionPER k/g: £8.73 TEXTURE: Firm
From £3.50 per portionPER k/g: £14.00 TEXTURE: Fine flakes
From £7.40 per portionPER fish: £74.00 TEXTURE: Firm
From £5.95 per portionPER fillet: £41.65 TEXTURE: Firm
£4.95 TEXTURE: Soft
From £6.66 per portionPER fish: £79.92 TEXTURE: Firm