Grilled Sardines In Spiced Roasted Tomato Sauce
Jeremy Fall is an innovative chef and restaurateur who has founded multiple acclaimed restaurants across Los Angeles, Chicago, and New York including Nighthawk: Breakfast Bar and Mixtape. His culinary style blends his Tunisian, French, Caribbean, and Jewish heritage into unique dining experiences.
Jeremy Fall•
December 31, 2024
The first dish I learned to make was my dad's weekend sardines, back when I was tall enough to barely reach the stove. This updated version still carries that heritage - the sweet acidity of roasted tomatoes, the warmth of ginger and chili, and fresh sardines that remind me of early mornings at the fish market. It's comfort food elevated, but never pretentious.
Ingredients (11)
Ingredients (11)
Instructions
Preheat the oven to 350 °F. Line a baking tray with greaseproof paper.
Place all the ingredients except the sardines, lemon juice, and oil in a bowl and toss together. Spread out on the lined baking tray and roast for 25 minutes.
Remove the tray from the oven and place the sardines (12 whole) on top. Drizzle with the lemon juice (1 Tbsp) and olive oil, and season with an extra pinch of sea salt. Return to the oven and cook for a further 15 to 20 minutes until the sardines are cooked through.
To serve, lift the cooked sardines gently from the tray to keep them whole for presentation. Place 2 discs of kenkey in the centre of each plate, then ladle over a large spoonful of the roasted tomato sauce and carefully layer 3 sardines on top, making sure they remain intact.
