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Try this sardine fillet recipe for a perfect accompaniment to toasted sour dough.
Dredge the sardines in the seasoned flour and dust off excess.
Put some olive oil in to a fry pan and over medium high heat fry the sardines in hot olive oil until coloured and cooked – about 3 minutes per side.
Place the cooked sardines in a shallow dish that will fit all of the sardines in one layer.
Add a little more olive oil to the fry pan if needed and gently fry the onions, fennel, garlic and chili until softened.
Add the herbs, sherry water, pepper corns and bay leaves and bring the liquid to a boil then turn down the heat and simmer until reduced by 1/3.
Pour mixture over sardine, cover dish with plastic wrap and marinate for 12 hours and up to 2 days in the fridge.
Remove the dish with the sardines from the fridge about an hour or so before you plan to eat them so they may come up to room temperature.
Simply serve a sardine fillet on a piece of toasted sour dough - with or without butter depending on your preference but definitely with a cold beer!
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