Pickled Garfish in Herbs


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SERVES 2-4
• 12 garfish, tommy ruffs, or fresh sardine fillets
• 3 cloves garlic, sliced
• 500ml white vinegar
• 2 lemons, juiced
• 100ml water
• 20g salt
• 4 bay leaves
• A few sprigs thyme
Combine all ingredients together except the fish and set aside. Trim the fish of any bones, and place in the vinegar mix for
several hours or overnight. Remove and pat dry.


To Serve
• 1 bunch of parsley, finely chopped
• 1 chilli, finely chopped
• 1 lemon, zested

• 2 garlic cloves, sliced

• pepper
In a serving bowl place a little olive oil, a layer of fish, cover with parsley, sprinkle over a little chilli, lemon zest, garlic and
olive oil. Repeat. Submerge with olive oil, and enjoy with crusty bread.