Ortiz Sardines Recipe

Toast bread

Preheat a skillet over medium or heat a broiler. Lightly brush both sides of the bread slices with 1 tablespoon olive oil (or spread softened butter). Toast the bread in the skillet 2–3 minutes per side until golden and crisp, or under a broiler 1–2 minutes per side—watch closely to avoid burning.

Rub with garlic

When the toast is warm, rub the top side of each slice with the cut side of the garlic clove to impart a subtle garlic aroma. Set toasted slices on a serving platter.

Drain & reserve oil

Open the Ortiz sardine tins. Using a slotted spoon or fork, lift each sardine out, placing them on a plate lined with paper towel to remove excess oil. Reserve the oil in a small bowl for dressing.

Check & flake

If desired, remove central bones gently (Ortiz sardines are tender and edible; bones can be left for texture/nutrition). Break sardines into 2–3 large pieces each so they sit nicely on toast but remain intact.

Make dressing

To the reserved sardine oil, add remaining 1 tablespoon extra-virgin olive oil, the juice of half the lemon (about 1 tbs), chopped parsley, chopped capers, sea salt, and freshly cracked black pepper. Whisk or stir to emulsify briefly. Taste and adjust lemon/salt as needed. If you like a little heat, add the chili flakes.

Toss sardines lightly

Gently toss the sardine pieces in the dressing just to coat — avoid breaking them up too much. Allow them to sit 2–3 minutes to soak up flavors.

Place one toasted bread slice on a plate. If using butter, spread a thin layer before topping. Lay 1 sardine (or 2 smaller pieces) across each slice, arranging evenly so the skin faces up for presentation. Spoon a little of the dressing and chopped capers over each sardine. Sprinkle finely chopped parsley and a few thin shallot slices if using.

Finish with a small squeeze of the remaining lemon half over the toasts and a final crack of black pepper. Taste one piece and adjust with flaky sea salt or extra lemon if desired.

Serve immediately while the toast is crisp. Offer extra lemon wedges, chili flakes and pickles/cornichons on the side.