Sardine tapas in conserve


1 cornbread;
2 cans of canned sardines in olive oil;
1 red onion;
1 clove garlic;
1 carrot;
1 red pepper;
1 tablespoon of wine vinegar;
2 tablespoons of olive oil;
Zest of half a lemon;
1 sprig of coriander;
Salt and black pepper q.s.


Open the cans of sardines and drain the oil into a pan. Peel the onion and garlic. Cut the onion in half moon, chop the garlic and incorporate the ingredients in the pan, along with the two tablespoons of olive oil. Let the prepared cook. Then add the chopped carrot and rested. Add the carrots to the prepared pan, stir and season with salt and pepper. Cook for about three minutes. Season with vinegar, cover the pan and turn off the heat.

Cut the bread into slices and top each slice with the preparation from the pan. Overlap the slices with one or two canned sardines and sprinkle with lemon zest and chopped coriander.

Note: This recipe can also be prepared with canned sardines in tomato sauce or canned sardines in spicy tomato.

Adapted from: Lidl

Portal das Conservas

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