Unripened green tomatoes have a great acidity that works well with oily fish like sardines and they have a nice firm texture that gives a nice crunchy texture. I’ve used bladder wrack seaweed on the open fire here but at home you can simply grill or barbeque them….
12 or more sardines, gutted and scaled
Sea salt and freshly ground black pepper
A little vegetable or corn oil for brushing
3-4 green tomatoes, finely chopped
2 spring onions, trimmed and finely chopped
1 green chilli, trimmed and finely chopped, seeds and all
2 tbsp olive or rapeseed oil
1/2 tbsp cider vinegar
1 tbsp freshly chopped coriander
1. First make the relish: mix the tomatoes, spring onions, green chilli, olive oil, cider vinegar and coriander together and season to taste and leave to stand for an hour before using.
2. Pre heat a grill or barbeque, season and lightly oil the sardines and grill for 3-4 minutes until nicely coloured. If barbecuing, you may want to put them in a fish grilling rack so you can turn them easily without them sticking.
3. To serve, transfer to a serving plate and spoon over the relish.
4. Pair with a Plymouth Gin Tom Collins. A sour cocktail made using a base spirit of Gin, lemon juice, sugar and carbonated water, served long over ice. It’s light, refreshing and will cut through the oiliness of the sardines beautifully.