Marinated Sardines Recipes

Steps:

• Stir carrots, celery, onion, and oregano in a bowl. Transfer half the mixture to a 7 1/2-by-9 1/2-inch glass baking dish. Sprinkle with 1/2 teaspoon salt; season with pepper.
• Lay sardines, skin side up, over vegetable mixture in dish. Top with remaining vegetable mixture. Sprinkle with remaining 1/2 teaspoon salt, and season with pepper. Stir vinegar, sugar, and 1 cup water in a medium bowl until sugar has dissolved. Drizzle over sardines and vegetables. Cover, and refrigerate until sardines are opaque and slightly firm, about 1 1/2 hours. Drain. Drizzle sardines and vegetables with oil, and gently toss. Transfer to a platter.

Steps:

• Dust the sardines in flour.
• Fry them in olive oil until they are crisp& brown.
• Transfer to a shallow dish.
• Clean the pan and in it heat ½ cup olive oil, and fry the garlic and chilli in it very briefly.
• Add the wine, vinegar and mint, and remove from the heat.
• While it is still hot, pour this mixture over the fish.
• Season to taste and leave for a couple of hours before serving.

Steps:

• Butterfly the sardines, leaving them joining at the back and pulling out the bone with your fingers. In a shallow bowl large enough to hold the sardines, combine the water, vinegar, garlic, oregano, bay leaves, salt, and pepper. Place the sardines skin side up in this mixture and marinate for several hours, refrigerated. Drain the sardines well on paper towels and fold them back together. Dust with flour. Heat the oil at least 1/2-inch deep to about 380 degrees F. Or, better, use a deep-fryer. Coat the sardines with the beaten egg and place directly in the hot oil. Fry until golden, drain, and serve.
• Variation: Sardines are also delicious without a marinade. Simply coat with flour (not necessary to remove bones) and fry, or eliminate the flour and grill them. Sprinkle with coarse salt.

Steps:

• Preheat oven to 425°F. Toast coriander and fennel seeds in a dry small skillet over medium heat, tossing often, until fragrant, about 2 minutes; let cool. Coarsely grind in spice mill or with mortar and pestle; transfer to a medium bowl.
• Using a mandoline, shave carrots, shallots, and chile into thin rounds; transfer to bowl with spices. Add vinegar and season with salt. Using your hands, massage mixture 20-30 seconds (this is just to get the flavors to meld faster). Let sit 10 minutes.
• Shave radishes on mandoline into bowl with carrot mixture and add 2 Tbsp. oil. Toss to combine and let vegetables sit another 5-10 minutes.
• Meanwhile, tear baguette halves into 4" pieces and place on a baking sheet. Drizzle with oil and bake until golden brown and edges are lightly charred, 5-8 minutes. Remove toast from oven and rub cut sides with garlic; season lightly with salt. Spread a layer of mayonnaise over each toast. Top with a few sardines, then drained vegetables. Finely grate a bit of lemon zest over each.

Steps:

• In a shallow casserole large enough to lay flat the 16 sardine halves, spread out half the vegetables and sprinkle with half the oregano and half the salt and pepper. Lay the sardine fillets flesh-side-down over the vegetables. Top with the remainder of the vegetables and sprinkle again with remaining oregano and salt and pepper. In a measuring cup, combine the verjus and vinegar. Pour the mixture over the sardines, cover and let sit at room temperature for 20 minutes.
• After 20 minutes, pour off all the liquid and cover sardine-and-vegetable mixture with the olive oil. Cover and refrigerate for at least two hours or overnight.
• Serve 4 sardine fillets per person and include a fourth of the pickled vegetables. Garnish each with a bay leaf and orange zest.