Gary Mehigan's Pumpkin Soup
You can also leave out the milk for a puree that is enjoyed with roast chicken or stirred through ri...
900g sardines, cleaned and trimmed
Oil for greasing
3 Tbs olive oil
2 large onions, finely chopped
3 Tbs medium-dry white wine
225g tomatoes, peeled, seeded and chopped
Salt and pepper
3/4 cup fresh white breadcrumbs
2 Tbs butter
Fresh red chilli, chopped
Fresh lemon wedges
Grease a shallow baking dish and preheat oven to 180 C.
Heat olive oil in a small saucepan and fry the onions 5 minutes.
Add wine and boil until volume is reduced to two thirds. Stir in tomatoes, salt and pepper. Cook for 3-4 minutes.
Pour the tomato mixture into a dish and place the sardines on top.
Sprinkle with breadcrumbs, dot with butter and bake for 25 minutes.
Garnish with chilli and serve with lemon.