Fresh Sardines with Warm Tomato Dressing

• 4 large sardines, head on, gutted and de-scaled
• Olive oil, for coating the fish

For the dressing:

• 2 tbsp olive oil
• 1 shallot, finely chopped
• 3 tomatoes, seeds removed and roughly chopped
• 3 tbsp flat leaf parsley, chopped
• Juice of 1 lemon
• Salt and pepper

Rub each fish with a little oil and season with salt and pepper. Arrange on a baking tray.

2, 3 and 4 oven AGA: Slide the baking tray directly onto the floor of the roasting oven and bake the fish for about 3 minutes on each side, turning halfway through.

For the dressing: Measure the olive oil into a fry pan. Add the shallot and fry on the boiling plate for about 4 minutes until golden. Add the remaining ingredients and fry for a minute, season with salt and pepper.

Arrange the sardines on a serving platter and pour the warm dressing over the tail half of the fish.

Conventional cooking: Cook the sardines under a low grill for about 3 minutes on each side.

Not suitable for freezing.