Paddock To Plate

With its sun, surf and temperate climate, Western Australia’s South West Region is perfectly suited to growing a diverse range of produce. Try Matt Moran's version of sardines on toast.


  • 2 thick slices ciabatta

  • 1 clove of garlic, cut in half

  • 80 ml (1/3 cup) olive oil

  • 1 baby onion, sliced and separated into rings

  • Seasoned plain flour, for dusting

  • 6 butterflied sardine fillets

  • 6 sprigs parsley, picked 

  • 6 sprigs of dill, picked

  • Currant Dressing

  • 75 gm (½ cup) currants

  • 125 ml (½ cup) verjus

  • 2 tbsp olive oil

  • 1 tbsp Chardonnay vinegar

  • 1 tbsp drained lilliput capers in vinegar

  • 1 heaped tsp honey

  • 2 pinches of ground cinnamon

  • 2 tbsp roasted pine nuts

  • salt and pepper for seasoning


  • 1.

    To prepare the currant dressing, combine the currants in a small saucepan with verjus, olive oil, vinegar, capers, honey and cinnamon, bring to the boil over medium-high heat, reduce heat to medium and simmer until reduced a little (2-3 minutes). Add the pine nuts, remove from heat and set aside to infuse until ready to serve. Season to taste and set aside.

  • 2.

    Heat a char-grill until very hot. Rub both sides of each slice of bread with the cut-side of the garlic, then drizzle each side with a little of the oil. Char-grill, turning once, until toasted (about 1 minute each side), then set aside and keep warm.

  • 3.

    Heat 2 tbsp oil in a small frying pan over medium heat. Dust onion rings in flour, shake off excess, add to pan and fry, stirring occasionally, until golden brown (2-3 minutes).  Drain on absorbent paper and set aside. 

  • 4.

    Wipe out the pan with absorbent paper, add remaining oil and place over high heat.  Season the sardines with salt and pepper and place them skin-side down in a hot frying pan. Cook for one minute, turn and cook for another minute.  Carefully place the cooked sardines on top of the toast, drizzle with a tablespoon of the currant dressing and serve scattered with parsley, dill and fried onion rings. Drizzle with a little more olive oil just before serving.

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 736kj
  • Fat Total 58g
  • Saturated Fat 8g
  • Protein 11g
  • Carbohydrate 45g
  • Sugar 29g
  • Sodium 562mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

Powered by

Like this recipe? Subscribe to our newsletter to get more recipes like this delivered striaght to your inbox.

By registering you agree to our Terms of Use, Privacy Policy and Privacy Notice

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings