Roasted sardines and mackerel with radishes

Roasted sardines and mackerel with radishes

More Home Comforts
Peter Cassidy

I love my wood-fired oven, but this also can be done on a tray in a barbecue with a lid. The idea is to get it really hot and to get a nice smoky taste going on in the fish.


Quantity Ingredient
6 ripe tomatoes, cut into chunks
4 sprigs thyme, leaves picked
3 garlic cloves, crushed
1 baguette, torn into pieces
125ml extra virgin olive oil
sea salt
freshly ground black pepper
8 mackerel, gutted and cleaned, cut into large chunks
2 bunches radishes, trimmed
1 teaspoon cumin seeds
2 tablespoons clear honey
1 small bunch basil, leaves picked


  1. Preheat the oven to 200°C.
  2. Place the tomatoes, thyme, garlic and baguette pieces in a roasting tray and drizzle with 75ml of the oil. Season with salt and pepper, then roast until the bread is charred around the edges.
  3. Meanwhile, place the sardines stomach-down on a board and press gently down the length of the fish. Flip over and cut through the backbone at the tail and head, then, using your fingers, peel the bones out, leaving the fish boneless.
  4. Remove the tomatoes from the oven, then turn the heat up as high as it will go and lightly oil a baking tray. Lay the mackerel, sardines and radishes on the tray, scatter the cumin seeds over, then drizzle the honey and 2 tablespoons of the olive oil over the top. Roast for 5–10 minutes, until the fish is cooked through.
  5. Tear the basil and scatter over the roasted tomatoes and bread. Crush the tomatoes lightly.
  6. Pile the roasted tomatoes and bread onto serving plates and top with the fish and radishes. Drizzle over the last of the olive oil.
Home Comforts
British food
classic recipes
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