Marinated Fresh Sardines Recipes

MARINATED FRESH SARDINES

Steps:

• Stir carrots, celery, onion, and oregano in a bowl. Transfer half the mixture to a 7 1/2-by-9 1/2-inch glass baking dish. Sprinkle with 1/2 teaspoon salt; season with pepper.
• Lay sardines, skin side up, over vegetable mixture in dish. Top with remaining vegetable mixture. Sprinkle with remaining 1/2 teaspoon salt, and season with pepper. Stir vinegar, sugar, and 1 cup water in a medium bowl until sugar has dissolved. Drizzle over sardines and vegetables. Cover, and refrigerate until sardines are opaque and slightly firm, about 1 1/2 hours. Drain. Drizzle sardines and vegetables with oil, and gently toss. Transfer to a platter.

MARINATED FRESH SARDINES WITH PICKLED WHITE BEANS

Steps:

• Remove the sardines' heads and tails and split the fish. Remove the bones and lay the sardines in a large bowl. Mix together the lemon juice, olive oil, salt, pepper and parsley and pour it over the sardines. Chill for 5 hours.
• Place the beans in a pot with cold water to cover by 2 inches. Add the garlic, onion, peppercorns, vinegar, olive oil and salt. Bring to a boil and simmer, covered, until very tender, about 40 minutes. Drain.
• Refresh the beans under cold running water. Remove the peppercorns and stir in the lemon juice, extra-virgin olive oil and thyme. Arrange the sardines and beans on plates and serve.

MARINATED SARDINES

Steps:

• In a shallow casserole large enough to lay flat the 16 sardine halves, spread out half the vegetables and sprinkle with half the oregano and half the salt and pepper. Lay the sardine fillets flesh-side-down over the vegetables. Top with the remainder of the vegetables and sprinkle again with remaining oregano and salt and pepper. In a measuring cup, combine the verjus and vinegar. Pour the mixture over the sardines, cover and let sit at room temperature for 20 minutes.
• After 20 minutes, pour off all the liquid and cover sardine-and-vegetable mixture with the olive oil. Cover and refrigerate for at least two hours or overnight.
• Serve 4 sardine fillets per person and include a fourth of the pickled vegetables. Garnish each with a bay leaf and orange zest.

MARINATED SARDINES

Steps:

• Dust the sardines in flour.
• Fry them in olive oil until they are crisp& brown.
• Transfer to a shallow dish.
• Clean the pan and in it heat ½ cup olive oil, and fry the garlic and chilli in it very briefly.
• Add the wine, vinegar and mint, and remove from the heat.
• While it is still hot, pour this mixture over the fish.
• Season to taste and leave for a couple of hours before serving.