Sardines Veracruz with Roasted Tomato Confit and Olive Tapenade

Sardines Veracruz with Roasted Tomato Confit and Olive Tapenade
Photo by Gentl & Hyers


  • 3 Tbs. finely chopped fresh chives
  • 3 Tbs. finely chopped fresh flat-leaf parsley
  • 2 sprigs fresh thyme, leaves only
  • 12 fresh sardines, cleaned
  • Kosher salt and freshly ground black pepper
  • 1 shallot, finely chopped
  • 3 Tbs. fresh thyme leaves, finely chopped
  • + 15 more ingredients
    • 8 to 10 ripe plum tomatoes (about 2 lbs.), halved
    • 2 Tbs. extra-virgin olive oil
    • 1 tsp. crushed red pepper flakes
    • 1 cup frisée, yellow center leaves only
    • 2 red radishes, thinly shaved
    • 2 tsp. freshly squeezed lemon juice
    • 2 small cloves garlic
    • 1 cup extra-virgin olive oil
    • 1 cup finely chopped green olives
    • Sea salt, preferably smoked
    • 3 cloves garlic, finely minced
    • ¼ cup extra-virgin olive oil, divided
    • ½ bunch fresh flat-leaf parsley, leaves only
    • 1 Tbs. finely chopped preserved lemon
    • 2 cloves garlic, finely minced

Put a rack in the center of the oven and heat to 300°F. Line a baking sheet with foil and spread about 2 Tbs. of olive oil evenly over the pan. Sprinkle the oil with salt and a few grinds of black pepper. Halve the tomatoes lengthwise and use a small spoon to scoop out the seeds. Lay the tomato ...

View full recipe at Fine Cooking


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