• 40 min
  • Medium
  • 4



  1. In a frying pan, add a splash of olive oil from the sardine cans then brown the chopped onion with the garlic.
  2. Add the diced tomatoes, oregano, balsamic vinegar, salt and pepper then simmer until it thickens slightly.
  3. Add the capers, turn off the heat and leave to cool.
  4. Heat the oven to 200°C.
  5. Cut fish shapes out from your puff pastry.
  6. Add a spoonful of tomato sauce in the centre, crumble over some sardine flesh then add another fish pastry shape on top. Press well together.
  7. Brush with the whisked egg and use the tip of a knife to mark eyes and scales.
  8. Bake in the oven for 15 minutes.

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