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Try this sardine fillet recipe for a perfect accompaniment to toasted sour dough.


  • 8 sardine fillets

  • ½ brown onion - finely sliced

  • Baby fennel – equal amount to onion finely sliced

  • 3 cloves of garlic – finely sliced

  • Pinch of dried chili flakes

  • 1 tbls of chopped fresh rosemary

  • 1 tbls of chopped fresh flat leaf parsley

  • ½ cup of sherry vinegar

  • ¼ cup of water

  • 8 black pepper corns

  • 4 dried bay leaves

  • Flour

  • Salt and black pepper

  • olive oil


  • 1.

    Dredge the sardines in the seasoned flour and dust off excess.

  • 2.

    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.

  • 3.

    Place the cooked sardines in a shallow dish that will fit all of the sardines in one layer.

  • 4.

    Add a little more olive oil to the fry pan if needed and gently fry the onions, fennel, garlic and chili until softened.

  • 5.

    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.

  • 6.

    Pour mixture over sardine, cover dish with plastic wrap and marinate for 12 hours and up to 2 days in the fridge.

  • To serve:

  • 1.

    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.

  • 2.

    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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