Do you really need to surgically extract the teeny bones from each individual fillet? Is the only way to serve the fish on a slice of toast? Are all sardines created equal or is there some merit ...

Bring to a very low simmer, place the sardine fillets on top of the mixture and cover with the lid. Cook for 20 minutes, then remove the lid and serve with an extra drizzle of olive oil.

You can use flounder fillets instead of sole, or sardines, which must be boned but left in one piece, not divided into two fillets. Soak the golden raisins in a little warm water to plump them.

By frying one side without the crumbs, you can also enjoy the fresh flavor of the sardines. If you find it difficult to fillet the fish by yourself, ask, if possible, the staff at the fish section ...

Horse mackerel and sardines are now fattening up as the rainy season approaches, and a number of shops are selling the tasty fish in fillet form to be enjoyed as sashimi. Now is the best time to ...

He's got mackerel fillets with sardine ketchup on toast, and whole mackerel with beetroot and apple salad. Mackerel with tomato and sardine ketchup on toast First make the ketchup, heat a large ...