Confit sardines with piperade and chives

Preparation time
overnight

Cooking time
10 to 30 mins

Serves
Serves 4


By Jason Atherton
From Saturday Kitchen

Ingredients

For the confit sardines

  • 6 large sardines, gutted and cleaned
  • 4 bay leaves
  • few sprigs fresh thyme
  • 3 tbsp black peppercorns
  • 2 lemons, finely grated zest only
  • 400ml/14fl oz olive oil, or enough to cover the sardines
  • sea salt

For the piperade

  • 3–4 tbsp olive oil
  • 1 small onion, thinly sliced
  • 1 red onion, thinly sliced
  • 6 garlic cloves, sliced
  • 285g/10oz piquillo peppers, chopped
  • 4 ripe tomatoes, preferably San Marzano, seeds removed and cut into 1cm/½in dice
  • pinch smoked paprika
  • small bunch fresh flatleaf parsley, leaves only, finely chopped
  • salt and freshly ground black pepper

To serve

  • 4 large slices ciabatta
  • 1 garlic clove, halved
  • extra virgin olive oil, for brushing
  • small handful of fresh chives, finely chopped
  • 1 lime, quartered
  • 2 tbsp coriander cress
  • salt and freshly ground black pepper
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