epicurious
Sardines With Roasted Tomatoes, Fennel, and Saffron
Sardines are a sustainable fish option and this salad with roasted cherry tomatoes might just be the best thing to do with them.
👥 4 Servings👤 Rebecca Seal📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●pan
- ●bowl
- ●mixing bowl
📝 Preparation Steps
1
Heat the oven to 425°F.
2
Place the cherry tomatoes and fennel wedges on a baking tray and add the oil and a pinch of salt. Use your hands to turn each piece, ensuring everything is coated in oil. Roast in the oven for 20 to ⏱️ 22 minutes, or until the tomatoes are just beginning to collapse and the fennel is charring. Set aside to cool a little.
(14 oz.) cherry tomatoes, halved around the middle400 gA pinch of salt
3
Place a knob of butter in a small pan and add the pine nuts and flaked almonds. Toast for a couple of minutes, stirring often, until golden all over.
(14 oz.) cherry tomatoes, halved around the middle400 gA knob of butter
4
Place the toasted pine nuts, almonds, vegetables and the reserved chopped fennel fronds in a mixing bowl. Add the sardines and crumble over the saffron. Season with black pepper, then gently mix everything together. Leave to stand for 10 to ⏱️ 15 minutes.
5
Serve at room temperature.
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