Jo Pratt's new book focuses on delicious fish dishes that can be easily tweaked to suit a vegetarian diet. Simply follow the recipe with the Jo's suggestion, detailed at the bottom of the recipe.
- 8 whole sardines (approx 85g), scaled and gutted
- Extra virgin olive oil
- 1-2 preserved lemons (depending on their size)
- 2 garlic cloves, peeled and chopped
- ½ tsp chilli flakes
- 30g pine nuts
- 30g raisins
- 2 tbsp capers
- Small handful of chopped flat-leaf parsley
- Preheat the oven to 220C/200C fan/Gas 7.
- Put the sardines into a roasting tray or baking dish big enough for them to lie in a single layer. Pour over a generous glug of olive oil.
- Cut the preserved lemon(s) into quarters, then chop the rind into small pieces. Sprinkle over the sardines along with the garlic, chilli, pine nuts, raisins, capers, parsley and some flaked sea salt and pepper. Bake in the oven for 12-15 minutes, until the sardines turn golden.
- Remove from the oven and serve either hot or at room temperature.
MAKE IT VEGETARIAN
Small herring or mackerel are great substitutes for sardines. For a vegetarian version, slices of aubergine cut 1cm thick can be layered in the dish and cooked as above, but add on an extra 10 minutes for the aubergine to become tender.
The Flexible Pescatarian by Jo Pratt is published by White Lion Publishing (£20), available to buy at books.telegraph.co.uk