Roasted Sardines, Lemongrass, and Tomatoes

Roasted Sardines, Lemongrass, and Tomatoes
Staff Writer
Roasted Sardines, Lemongrass, and Tomatoes

Bordeaux

Roasted Sardines, Lemongrass, and Tomatoes

Ripe tomatoes and fresh lemongrass bring new heights of flavor to these baked sardines. Serve on toast for an easy and elegant appetizer! A white wine from Côtes de Bordeaux is ideal to play off the flavors of the fish.

Notes

Wine Pairings

Traditional pairing: Pair with a fruity and mellow Bordeaux dry white from Côtes de Bordeaux.

Non-traditional paring: Select a fruity and mellow Bordeaux sweet white from Côtes de Bordeaux.

Ingredients

  • stalks fresh lemongrass
  • very ripe tomatoes cut into small pieces
  • cloves garlic, minced
  • Olive oil
  • Thyme
  • 18  sardines gutted and scaled
  • slices white bread

Directions

Place the sardines in a baking dish (only one layer).

Bake at 400 degrees F for 10 minutes, turning over after 5 minutes.

Combine the tomatoes, lemongrass (cut in two lengthwise), garlic, thyme, and salt and pepper. Pour into an oiled pan.

Simmer 15 minutes over medium heat.

On the slices of toasted bread, place a layer of tomatoes after having removed the stalks of lemongrass.

Top with a layer of sardines.

Lemongrass Shopping Tip

Keep both fresh herbs and dried herbs on hand. Dry herbs will last a long time, while fresh herbs have a short shelf-life.

Lemongrass Cooking Tip

If you want the flavor of herbs in your food without the actual pieces, wrap them in cheese cloth and cook; discard before eating.