The Crazy Kitchen: Sardines Two Ways

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Wednesday, 29 October 2014

Sardines Two Ways

This is the final week of our 4 week oily fish challenge with Fish is The Dish. For this week I chose to cook with sardines, and bought tins of boneless sardines in tomato sauce. They're not quite the same as fresh sardines but they are very versatile and good for quick and easy meals.

I made the sardine rarebit for myself but it's definitely one that my husband will love, so I will have to put it on the menu for him soon. The pasta bake doesn't really have much fish in for 5 people but I didn't want to make it too fishy and put Sam off, as I wanted him to eat at least one of my fish dishes. The good news is that, despite smelling the fish, and then being able to taste it, he still ate it, AND he liked it!

I've actually quite enjoyed our challenge, and I will definitely be adding more fish to my shopping basket in the future.


Sardine Rarebit - serves 1

95g tin boneless sardines in tomato sauce
few dashes of Worcestershire sauce
handful of grated mature cheddar cheese
crusty bread slices or ciabatta

  • Mash the sardines with a fork
  • Mix in the worcestershire sauce and cheese (reserving a little for the top)
  • Spread over the bread or ciabatta
  • Place on a baking tray and bake in a preheated 180C oven for approx 15-20 mins - adding the remaining grated cheese for the last couple of minutes of cooking time


Sardine Rarebit


Mexican Sardine Pasta Bake - serves 5

olive oil
1 red onion, chopped
Knorr mexican Flavour Pot
95g tin boneless sardines in tomato sauce
1 red pepper, chopped
400g tin chopped tomatoes
can of baked beans
100g sweetcorn
300g dried pasta
200g half fat creme fraiche
150g mature cheddar cheese, grated

  • Heat the olive oil in a pan
  • Add the onion and fry for 3-4 minutes until softened
  • Add the mexican flavour pot, the sardines and pepper
  • Cook for a few minutes, adding a little water if necessary to prevent sticking
  • Add the tomatoes, beans and sweetcorn
  • Bring to the boil and simmer for 15-20 minutes
  • In the meantime, cook the pasta for 10 minutes in lots of boiling water
  • Drain the pasts and add to the sauce, mix well
  • Pour everything into a large baking dish
  • Top with the creme fraiche and then the grated cheese
  • Bake in a 200C oven for approx 20 minutes, until the cheese is bubbling

Mexican Sardine Pasta Bake





this post has been commissioned by Fish is The Dish

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