|2.00||garlic — whole bulb|
|24.00||peppercorns — whole|
|0.00||fresh thyme — handful|
|250.00 ml||black olives|
Preheat the oven to 180 °C.
Halve the heads of garlic crossways. Drizzle with olive oil, place in a large shallow dish and bake for 25 minutes.
Remove from the oven. Increase the heat to 200 °C.
Thread a wooden skewer through the mouth of each sardine.
Pack into the same dish as the garlic. Add the peppercorns and strew with fresh thyme.
Cut the lemons in half and squeeze the juice all over the sardines, then place the lemons, cut side down in the dish.
Salt the sardines, add the chillies and olives. Drizzle with lots of olive oil and bake for 10 minutes.
Serve with a green salad and lots of crusty bread to mop up the juices.
Leave a Reply