Ingredients

• 6 ripe tomatoes
• cut into chunks
• 4 sprigs fresh thyme
• leaves only
• 3 garlic cloves
• crushed
• 1 baguette
• cut into cubes
• 125ml/4½fl oz extra virgin olive oil
• 8 sardines
• gutted and cleaned
• butterflied and filleted (ask the fishmonger to do this for you)
• 4 fresh mackerel
• gutted and cleaned
• cut into large pieces (ask the fishmonger to do this for you)
• 2 bunches radishes
• trimmed
• 1 tsp cumin seeds
• 2 tbsp honey
• 1 small bunch fresh basil
• leaves only
• torn
• salt and freshly ground black pepper

Directions

• Preheat the oven to 200C/180C Fan/Gas 6.
• Place the tomatoes
• thyme
• garlic and baguette cubes into a roasting tray and drizzle over 75ml/2¾fl oz of the oil. Season
• to taste
• with salt and freshly ground black pepper. Transfer to the oven and roast until the baguette cubes are golden-brown around the edges. Remove the tray from the oven.
• Increase the oven temperature to its highest setting.
• Lightly grease a baking tray with a little oil and lay the sardines
• mackerel and radishes onto it. Sprinkle over the cumin seeds and drizzle over the honey and 2 tablespoons of the remaining olive oil. Roast in the oven for 5-10 minutes
• or until all of the fish is cooked through.
• Just before serving
• sprinkle the basil over the tray of roasted tomatoes
• bread
• garlic and thyme. Crush the tomatoes lightly with the back of a fork.
• To serve
• spoon the roasted tomato mixture onto serving plates and top each portion with some of the roasted sardines
• mackerel pieces and radishes. Drizzle over the remaining olive oil.