Panfried Sardines with Sicilian Olive & Caper Salsa

Ingredients

1 x 500 gm Packet Angelakis Port Lincoln Sardine Fillets

Olive Oil

Sea Salt

1 Loaf Sourdough Whole Grain Bread

Butter

Parsley Leaves, to garnish

Sicilian Olive& Caper Salsa

1 ½ Cups Green Sicilian Olives, pitted & drained

3 tbls Baby Capers

3 tbls Chopped Italian Parsley

2 tbls Olive Oil

1 tbls Lemon Juice

Cracked Black Pepper

Method

Roughly chop the Sicilian olives, place in a small bowl along with the baby capers, chopped parsley, lemon juice & olive oil, season with black pepper and mix together.

Heat a frypan over a medium heat, drizzle the sardine fillets with olive oil & lightly season with sea salt. Place the sardine fillets in the pan, skin side down, cook for 2 minutes, gently turn over and cook for a further minute.

Toast the sourdough, spread with butter & top each piece with 2-3 sardines, spoon the salsa onto the sardines, sprinkle with cracked black pepper and garnish with the parsley leaves.

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