Development chef and food photographer, James Strawbridge is working with W Stevenson, whose core fleet of beam trawlers lands fish daily into Newlyn Harbour, in order to promote south west fish and its use in easily accessible recipes.
Serves 2
INGREDIENTS:
3 Cornish sardines, butterflied
6 cherry tomatoes, halved
Half a courgette, diced
2 tbsp olive oil
1 tsp capers
1 tsp smoked paprika
1 tsp dried oregano
1 tbsp chopped parsley
1tsp balsamic vinegar
Handful of basil leaves
Pinch of sea salt
Toasted sourdough to serve
Method
This is a super quick way to cook up some Cornish sardines.
Put two frying pans over a heat and in one add your sardines drizzled with a little oil and seasoned with sea salt, parsley and capers.
Cook skin side down for 2-3 minutes and then turn over to cook the other side.
In another pan, heat the olive oil and add the sliced tomato, paprika, oregano and courgette. De-glaze the pan with some balsamic vinegar.
Toast some sourdough and place the tomato and courgette on top. Then add the sardines with a few sprigs of basil.
