- 6 ripe tomatoes, cut into chunks
- 4 sprigs fresh thyme, leaves only
- 3 garlic cloves, crushed
- 1 baguette, cut into cubes
- 125ml/4½fl oz extra virgin olive oil
- 8 sardines, gutted and cleaned, butterflied and filleted (ask the fishmonger to do this for you)
- 4 fresh mackerel, gutted and cleaned, cut into large pieces (ask the fishmonger to do this for you)
- 2 bunches radishes, trimmed
- 1 tsp cumin seeds
- 2 tbsp honey
- 1 small bunch fresh basil, leaves only, torn
- salt and freshly ground black pepper
- Preheat the oven to 200C/180C Fan/Gas 6.
- Place the tomatoes, thyme, garlic and baguette cubes into a roasting tray and drizzle over 75ml/2¾fl oz of the oil. Season, to taste, with salt and freshly ground black pepper. Transfer to the oven and roast until the baguette cubes are golden-brown around the edges. Remove the tray from the oven.
- Increase the oven temperature to its highest setting.
- Lightly grease a baking tray with a little oil and lay the sardines, mackerel and radishes onto it. Sprinkle over the cumin seeds and drizzle over the honey and 2 tablespoons of the remaining olive oil. Roast in the oven for 5-10 minutes, or until all of the fish is cooked through.
- Just before serving, sprinkle the basil over the tray of roasted tomatoes, bread, garlic and thyme. Crush the tomatoes lightly with the back of a fork.
- To serve, spoon the roasted tomato mixture onto serving plates and top each portion with some of the roasted sardines, mackerel pieces and radishes. Drizzle over the remaining olive oil.