I was in Croatia last week. We stayed in Split and visited the Islands and nearby towns. The sun was shining, the sea was clear blue (it was no murky Berlin lake, that’s for sure!) and the food was amazing! The local food is very much focused on fresh fish. The menus do have meats such as chicken and beef but it is the fish that dominates. Beautiful baked seabass in a lemon olive oil dressing, octopus tomato salad with fresh basil, grilled squids on a huge platter with griddled vegetables on the side, calamari, grilled tuna, seafood risotto… the list can go on!
Luckily I have my network of foodies that gave me tips on where to go and eat in and around Split. We certainly made up for the lack of fish we get over here in Berlin! One of our favourite restaurants was called Sperun where I had grilled sardines on griddled bread and the baked seabass. I am definitely considering a trip to the Galeria Kaufhof to make the seabass dish! Another favourite was Nostromo where I had the seafood risotto. There were many more restaurants that I can go on about!
A lot of people told me that you cannot really go wrong with the food in Split. If you are a fish eater then this is the place to go! We had this recipe, sardines on tomato bruschetta, as a starter one evening and they were delicious! I am yet to find fresh sardines in Berlin but using from a tin is a great quick and easy meal for a week day summer supper! The weather is incredibly hot at the moment, so just take out the griddle pan and you can just throw everything else together.
This is great as a starter or as a main dish with a fresh green salad on the side.
- 10 slices of ciabatta bread (medium sliced)
- 1 small tin sardines (drained and roughly flaked)
- 2 tomatoes (finely diced)
- Handful of fresh basil (finely chopped)
- 2 cloves garlic (peeled)
- 1 tspn red wine vinegar
- Ground black pepper
- Juice of half a lemon
- 1 tspn olive oil
- Heat a griddle pan. Once hot cook the slices of bread on each side for around 2 - 3 minutes.
- In a small bowl add the diced tomatoes. Pour in the olive oil, red wine vinegar and lemon juice. Mix in the fresh basil and a bit of black pepper.
- Take the bread of the pan and rub the pieces of garlic into each slice.
- Lay the tomato mix on top of each bread. Scatter a few flakes of sardines onto each slice of bread and then garnish with more black pepper and basil if needed.