A fabulously simple summer starter. Cook it in the oven or on the barbecue. Serve it with a green salad for a dish that's healthy and light.


  • 16 medium plum tomatoes, on the vine

  • 12 fresh large sardines, spine and interior discarded but head/tail on

  • 4 tbsp flat-leaf parsley, chopped

  • 2 lemon, unwaxed

  • 4 tbsp salted capers

  • Salt and pepper to taste

  • 4 cloves garlic, sliced

  • 8 tbsp Italian Extra virgin olive oil

  • 1 bottle of Italian dry white wine


  • 1.

    Fold a piece of foil in half making the foil stronger. Put 4 tomatoes on the vine in the middle, put 3 sardines on top, sprinkle with parsley, squeeze with ½ a lemon and add 1 tbls of the capers. Season, then add 1 clove of garlic, 2 tbls of extra virgin olive oil and a dash of white wine. Wrap the foil into an enclosed package. Make 4 parcels. Put them all on a baking tray and cook in a pre-heated oven at 220º for approx. 20 minutes.

  • 2.

    To serve, put a parcel on a plate, open the top and serve immediately with a cold glass of dry white wine.

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