Our food blog is featured once a month in the Dundee Courier on a Saturday.

If you see something in our column and would like the recipe, please get in touch and we’ll be happy to share it with you.

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February 2026

In a recent radio debate, it was suggested that we should replace fish fingers on school dinner menus with sardines. I’m not totally convinced that they would have the same appeal, however, it did get me thinking that sardines are so often overlooked. Who else has a tin of slightly dusty sardines lurking at the back of their kitchen cupboard?

In addition to being inexpensive, and healthy, they store wonderfully. As if this wasn’t persuasion enough, they are also richly flavoured, packed with omega 3’s and a sustainable source of seafood, what’s not to love? They are a perfect choice to see us through the remainder of winter.

It is worth getting decent quality sardines; ideally preserved in extra virgin olive oil. Fishmongers have gourmet options available. However, there’s nothing wrong with the tinned version – a top end tin can set you back around £6, but a recent review of tinned sardines on our supermarket shelves for a few pounds a tin, are actually a pretty good all rounder.

Sardines are revered in Spanish and Italian culture. Here’s a traditional Sicilian recipe – make a crumb coating by whizzing together breadcrumbs, lemon rind, pine nuts, chilli flakes, garlic, Italian herbs, pecorino cheese and capers. Spread this mixture on a plate.

Pat your sardines dry with paper towel, then sprinkle both sides with salt and pepper. Sprinkle paprika on the skin side, then press the fleshy side into your crumb mixture (as this mixture is a very strong flavour, we are only coating one side). Heat some olive oil in a pan, and once all your sardines are coated, fry them for 60 seconds skin-side down in your pan. Flip and cook the crumb coated side for 90 seconds. Finish by pouring the hot oil from the pan over your cooked sardines. Serve with buttered, toasted sourdough.