"I think this is one of the most delicious ways to have sardines," says Jamie Oliver. "My kids hated the idea at first; once I persuaded them to try one they changed their tune and ate the lot."
1. Preheat the oven to 220°C/gas 6. Cover 2 baking trays with greaseproof paper and rub each lightly with olive oil. Take a quarter of the breadcrumbs and sprinkle over trays. Lay 8 sardine fillets skin-side down on each tray. Take half the chilli and divide it between trays, sprinkling from a height. Do the same with half lemon zest, herb and capers and a quarter of the breadcrumbs, then season.
2. Lay remaining sardine fillets on top of the others skin-side facing up. Sprinkle over the other half of the ingredients. Drizzle with olive oil and bake for 10–15 minutes until the skin is lightly crisp and golden. Serve on a platter or the paper with lemony rocket salad.
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Recipe taken from Jamie Magazine - an exciting bimonthly magazine from Jamie Oliver. Subscribe online through the Jamie Magazine website.
© Jamie Oliver 2009.
Recipe and photography by Jamie Oliver
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