Baked sardine Provençale

Hey, what are you doing? I’m going to make a sardine provenal. So, sardine, obviously, roasted bell pepper, garlic, onions, and parsley. But first, we have to clean the sardine. So, do not wash if you don’t have a solid stomach. And kids, please go to your room. Okay, kids, you in your room? All right, here’s a sardine. Open the stomach. Slice it out. Take all the guts out. All right, all the guts are out. Use the water to clean it up. When everything is out, you press on the bone, the main bone all the way to open the filt. And then we’re going to cut the head after. Here we cut the head pass down. So you have to press the meat so the main bone come out and then you’re just going to sweep it out. So when it’s all out like that, you just have to slightly gently pull up everything mostly the bones and as little as the meat as you can. It’s not that easy. There you are. Then just clean the side. And here you have a overall boneless sardine. And then you put it in the dish. So we just chop the onions roughly. Doesn’t have to be super fine. Okay. All right. So sardine, pepper, salt, lemon because lemon and fish is the best. Then you take some roasted bell pepper, put it on top on the sardine ready to be put in the oven at 375 for 50 minutes. And like Doni Brasco said, you forget about it. Here is the sardine. All nicely baked. You see that? It’s all hot. Take a big spoon of everything. Onions, pepper, sardine. It’s hot. Going to burn my mouth. Forget about it. It’s good.