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Grilled sardines with tapenade

Braised tomatoes


Total: 20 min


10 min


10 min


1 serving
  • 100 g Sardines
  • 1 Tomatoes
  • 0.25 Lemon
  • 20 g pitted black olive
  • 20 g Anchovy
  • 5 g capers
  • 1 garlic clove
  • 2.5 mL Pastis
  • 1 teaspoon Herbes de Provence
  • 2 strand Parsley
  • 1 pinch Salt
  • 1 pinch Pepper
  • 22.5 mL Olive oil


  • Blanch the tomatoes to remove the skin and cut them into slices.
  • Chop the parsley.
  • Peel the garlic and remove the green sprout.
  • Put into a saucepan of salted water and bring to a boil.
  • Blanch for 2 minutes in the broth and remove it.
  • Preheat the oven to 480 °F.
  • Heat 1/2 tablespoon of olive oil in a sauté pan.
  • Add the tomato, salt and pepper, sprinkle with parsley and braise over medium heat for 10 minutes.
  • Keep warm.
  • To prepare the tapenade, rinse the olives and anchovies in water to desalt them.
  • Add the garlic and capers and blend well.
  • Stir in 1/2 tablespoon of olive oil and gently mix.
  • Garnish the sardines with the tapenade and arrange them in a lightly oiled gratin dish.
  • Drizzle with aniseed-flavoured alcohol and lemon juice.
  • Sprinkle with herbs and bake for 8 to 10 minutes.
  • Serve the grilled sardines and tapenade along with the braised tomatoes.

Recipe tips

  • Favour whole grain products as they contain more fibres.