Salmon Oily Fish Recipes

Serves 4

• 420g tin sardines in spring water
• 1 green onion, chopped
• 1 large green capsicum, chopped
• 1 large red capsicum, chopped
• 1 tsp freshly cracked black pepper
• 1 tsp salt flakes
• 1 cup dry white wine
• ½ cup Extra Virgin olive oil
• 1 loaf sourdough bread, thinly sliced
• ¼ tsp smoked Spanish paprika
• Lemon wedges for serving

• Drain sardines and add to bowl with onion and capsicum. Add pepper, salt, wine and olive oil. Stir.
• Sprinkle marinade over drained sardines, cover with plastic and place in fridge for about two hours so flavours can blend.
• Grill slices of bread until crispy, then place sardines and marinade onto the bread.
• Drizzle leftover marinade over the top. Sprinkle with smoked paprika (available at delis and specialised food stores) and serve with lemon wedges.