Ingredients
- 1 pound sardines, (or 4 to 6 per person depending on the size), cleaned, heads removed
- Salt and freshly ground pepper
- 3 tablespoons extra-virgin olive oil
- ¼ cup red wine vinegar or sherry vinegar
- 2 garlic cloves, peeled, halved, and green shoots removed
- Pinch of saffron threads
- Pinch of ground ginger
- 2 onions, sliced or chopped
- ½ teaspoon coriander seeds, crushed
- 2 small bay leaves
- 1 lemon, sliced in rounds
- Chopped fresh parsley for garnish
- Nutritional Information
Nutritional analysis per serving (4 servings)
274 calories; 15 grams fat; 2 grams saturated fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 8 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 24 grams protein; 68 milligrams cholesterol; 121 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Serves 4
Preparation
- Pat sardines dry and season on both sides with salt and pepper. Heat 2 tablespoons of the oil over medium-high heat in a large, heavy skillet and add sardines. Cook on one side for about 2 1/2 minutes, flip over and cook on the other side for another 2 1/2 minutes, or until flesh is opaque and flakes when poked with a fork. Add 2 tablespoons of the vinegar, toss together and scrape bottom of pan with a spoon to deglaze. Remove from heat and transfer to a ceramic baking dish.
- In a mortar and pestle, mash together garlic, a generous pinch of salt, saffron and ginger.
- Heat remaining olive oil over medium heat in the skillet in which you cooked the sardines and add onions and pinch of salt. Cook, stirring, until onions are tender, about 5 minutes. Add garlic mix, coriander seeds and bay leaves and continue to cook, stirring often, until onions are very soft but not browned (add a little salt if they begin to stick), another 3 to 5 minutes. Stir in remaining vinegar and turn heat to medium low. Simmer for another 5 minutes. Season to taste with salt and pepper and add to dish with sardines. Toss together gently.
- Top sardines with lemon slices. Cover dish and refrigerate for at least 1 hour (as long as overnight). Before serving, sprinkle with parsley.
25 minutes
Dining and Cooking