Giulia Crouch's sardines with tomatoes, capers, lemon and basil recipe

With our events with food writer Giulia Crouch taking place over the next weeks, we're excited to share one her recipes with you.

Sardines are frequently featured on the menu at our restaurant Maremma, and as the summer tomato season winds down, it's an ideal moment to prepare this dish. This recipe is rich in Omega-3, calcium, vitamins D, B, and C, lycopene, antioxidants, and anti-inflammatory properties, making it not just tasty but also incredibly nutritious.

Serves 2

Ingredients

350g cherry tomatoes, quartered

20g rocket, very finely chopped

20g basil, finely shredded

11⁄2 tbsp capers

Juice of 1 lemon

1⁄2 tsp chilli flakes (optional)

3 tbsp olive oil

140g tin of sardines (the best quality you can afford)

Salt and pepper

Method

1 Place the tomatoes, rocket and basil in a large bowl. Roughly chop the capers and mix with the lemon juice, chilli flakes if using, olive oil and seasoning. Pour over the tomatoes and toss to coat.

2 Divide the mixture between two dishes and top each with two sardines. Serve immediately.