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Escabeche of Sardines


  • 12 sardines

  • 50g/2oz plain flour, seasoned with salt and pepper

  • 150ml/5fl oz olive oil

  • 85ml/3fl oz red wine vinegar

  • 1 medium onion, sliced thinly

  • 5cm/2in strip orange zest

  • 1 sprig fresh thyme

  • 1 sprig fresh rosemary

  • 1 fresh bay leaf

  • 4 garlic cloves, crushed

  • 2 dried red chillies

  • 1 tsp salt

  • 1 small bunch fresh flat leaf parsley, chopped roughly


  • 1.

    Gut, scale and remove the heads from the sardines, then dust them in the seasoned flour.

  • 2.

    Fry them in half the olive oil for 1 minute on each side, then transfer to a shallow dish.

  • 3.

    Add everything except the parsley and the remaining oil to the pan, bring to the boil and simmer for about 15 minutes.

  • 4.

    Add the parsley and the rest of the olive oil, pour the hot marinade over the sardines and leave until cold.

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