Sardines with tomatoes and lemon

Instructions

1. 1

   Thaw the sardines

   Place the fillets covered in the fridge for 3-4 hours. Alternatively, for faster thawing, hold them under running cold water for about 15 minutes. After thawing, pat them very dry, especially on the skin.

2. 2

   Blister the tomatoes

   Heat half of the oil and cook the tomatoes until they blister in places. Move them to a plate and keep the pan hot.

3. 3

   Cook skin-side down ⏱ 2 min

   Season the sardines and lay them in the pan skin-side down. Press very gently at first, then leave them undisturbed.

4. 4

   Flip and cook through ⏱ 1 min 30 sec

   Flip the fillets with a thin spatula and cook briefly on the flesh side, just until they turn opaque and tender.

5. 5

   Finish

   Turn off the heat and add the garlic, the rest of the oil, the tomatoes, parsley and a squeeze of lemon. Serve immediately, with the crispy skin on top.