CookEat Recipe
Broiled Sardines on Toast
Broiled boneless sardines on toast with melted butter, lemon and parsley.
Method
Steps
Step 1
Use twelve good-sized fresh raw sardines, Sardina pilchardus, supplied cleaned and deboned, with each fish opened into a boneless butterfly or its pair of fillets. Count twelve fish in all, rather than twelve single fillets. Keep chilled until cooking and check for remaining bones.
Step 2
Arrange the boneless sardines on a clean double broiler and broil over brisk heat for about two minutes on each side. Continue as needed until the thickest flesh reaches 145°F and is opaque and flakes easily.
Step 3
Meanwhile, freshly toast the six pieces of plain white bread. Melt and measure the tablespoon of butter. Wash the lemon and parsley and cut six pieces of lemon.
Step 4
Dress all twelve cooked sardines on the six hot toasts, evenly distribute the tablespoon of melted butter over them, decorate with the six lemon pieces and a little parsley greens, and serve immediately.
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