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W Stevenson Sardines on Toast

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


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


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.


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