This tasty entree is perfect for entertaining.
Preheat the oven to 200C/400F/Gas 4.
Place the tomatoes, thyme, garlic and baguette into a roasting tray and drizzle with 75ml/3floz of the oil. Season with salt and black pepper then place in the oven to roast until the bread is charred around the edges.
Meanwhile, place the sardines stomach down onto a board, and press down gently down the length of the fish. Flip over, and cut through the back bone at the tail and head then using your fingers peel the bones out leaving the fish boneless.
Remove the tomatoes and turn the oven up as high as it will go.
Lightly oil a baking tray and lay the fish and radishes onto the tray. Scatter the cumin seeds over then drizzle the honey and 2 tbsp of the olive oil over the top. Place in the oven to roast for 5-10 minutes until the fish is cooked through.
Tear the basil and scatter over the roasted tomatoes and bread and crush the tomatoes lightly.
Pile the roasted tomaotes and bread onto the plate and top with the fish and radishes. Drizzle over the last of the olive oil.
Nutritional analysis per serving (18 servings)
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.
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