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Epicurious

Fresh-Cured Sardines

If beautifully fresh sardines are not available, substitute mackerel, fresh anchovies, or thinly sliced tuna.

Recipe information

  • Yield

    4 servings

Ingredients

12 fresh sardines
Salt
Fresh-ground black pepper
1 garlic clove, sliced thin
1/2 lemon, sliced thin
2 teaspoons red wine vinegar
A few branches of fresh herbs (savory, parsley, thyme, or marjoram)
2 bay leaves
3 tablespoons extra-virgin olive oil

Preparation

  1. Step 1

    Ask your fishmonger to scale and fillet: 12 fresh sardines.

    Step 2

    Season the fillets well with: Salt, Fresh-ground black pepper.

    Step 3

    Arrange the fillets snugly in a dish and strew with: 1 garlic clove, sliced thin, 1/2 lemon, sliced thin, 2 teaspoons red wine vinegar, A few branches of fresh herbs (savory, parsley, thyme, or marjoram), 2 bay leaves.

    Step 4

    Squeeze the juice from the other half of the lemon over the fillets and then pour over: 3 tablespoons extra-virgin olive oil.

    Step 5

    Let sit for 1 hour before serving. Well-chilled, the sardines will keep for 2 days. Serve on croutons or buttered fresh bread with a spoonful of the marinade.

  2. Variations

    Step 6

    Cut 1/2-inch slices of baguette or other bread and spoon some of the marinade over each slice. Then place a fillet on top, skin side up, cutting the fillets to fit if needed. Toast for 4 minutes in a 450°F oven.

    Step 7

    Grill the cured fillets over a hot fire for a minute or two on each side.

The Art of Simple Food
TagsSardineFishSeafoodStarterMainBrunchLunchKetoEasyNo-CookCookbooks
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