Simple Sardine Toast
SIMPLE TOAST FOR BREAKFAST, LUNCH OR DINNER
This fresh and flavorful sardine toast came about on a lazy weekend when I wanted something quick, nourishing, and packed with vibrant flavors. It’s the perfect weekend or work-from-home lunch—best enjoyed warm, straight off the skillet-toasted bread.
With ingredients like fresh Albany sardines, fennel bulb, red onion, rocket, and a squeeze of lemon, this dish is loaded with good fats and nutrients to keep you energized and satisfied all afternoon—no mid-afternoon slump here!
Sardine toast is a great option year-round but feels especially refreshing in warmer months when you crave something light yet deeply flavorful. You can easily switch up the ingredients to suit what’s in your fridge, but using high-quality fresh sardines ensures you get the best taste and extra omega-3s.
For the base, a thick slice of sourdough or rye bread is ideal, as it holds up well to the toppings while staying crisp. Toast it in a pan with a drizzle of olive oil for a perfect golden crust. Thinly sliced fennel bulb and red onion add a delicate crunch and mild sweetness, while a sprinkle of fennel salt, salt, and pepper enhances the natural flavors of the sardines. Fresh rocket and flat-leaf parsley bring a peppery brightness that balances the richness. A final drizzle of olive oil and a generous squeeze of lemon tie everything together beautifully.
Simple, satisfying, and packed with goodness—this sardine toast will quickly become a weekend favorite!
Fresh garden ingredients
Fennel has been a game changer for me in the garden. Having fresh fennel bulbs on hand through autumn and winter have been the best additions to so many dishes, and this one is no exception.
It lends a fresh sweet and spicy note that, along with the lemon juice, helps to cut through the richness of the sardines. when sliced thinly, it adds a textural crunch that is so more-ish. If you like the fennel flavour you can also add some of the fronds to the dish as well.
Rocket and flat leaf parsley that have self-sown in the veggie patch are bursting back into life in autumn, now that the rains have signaled to them that it's time to get growing again. Plus a couple of home grown chillis for that little bit of a kick!
The hero DCF ingredients here are the Albany Sardines, which are so fresh and tasty. Don't be scared of these guys - they are fresh fillets that just need a quick sear in a frying pan.
A drizzle of Great Southern Groves Olive Oil adds depth to the dish, and you can really taste the difference when using fresh extra virgin olive oil here.
Mary Street Bakery Rye Bread stands up well to the depth of flavour of the sardines, though you can use ciabatta or any other sourdough that you may have on hand too.
A good dollop of The Butter People Salted Butter on your toast adds even more flavour, with the rich butter going well with the lighter crunchy fennel and red onion.
Made fresh using fresh Albany Sardines and produce from dirtycleanfood.com.au
Ingredients
Serves 2
1/2 fennel bulb
200g sardine fillets
1 handful flat leaf parsley
1 handful rocket leaves
1/2 red onion
1 small red chilli
1 lemon
salt
Pepper
1 tsp fennel seeds
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Essentials
Method
Cook the sardines Preheat a heavy based large frying pan until hot, add olive oil, Fry sardine fillets skin side down until browned and beginning to go crispy, then turn and sear the other side. This only takes 1-3 minutes, be careful not to overcook.
Make the fennel salt. grind the fennel and 1tsp salt in a mortar and pestle or grinder. set aside.
Slice the fennel and onion. Slice the fennel and onion finely and set aside.
Prepare the Chilli. Finely chop the Chilli and set aside.
Toast the bread. Either toast in a toaster or spread with butter and fry in the frying pan until crispy.
Serve up. Spread the toast with butter. Top with flat leaf parsley, rocket, sardines, red onion and chilli. sprinkle with fennel salt. add salt and pepper to taste. Cut lemon in half and serve - squeeze lemon over the toast just before eating. Drizzle with more olive oil.
