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Categories:
sardines salt extra-virgin olive oil red wine vinegar garlic threads ground ginger onions coriander seeds bay leaves lemon fresh parsley
Viewed: 43 - Published at: 8 years agoIngredients
- 1 pound sardines, (or 4 to 6 per person depending on the size), cleaned, heads removed
- Salt and freshly ground pepper
- 3 tablespoons extra-virgin olive oil
- 1/4 cup red wine vinegar or sherry vinegar
- 2 garlic cloves, peeled, halved, and green shoots removed
- Pinch of saffron threads
- Pinch of ground ginger
- 2 onions, sliced or chopped
- 1/2 teaspoon coriander seeds, crushed
- 2 small bay leaves
- 1 lemon, sliced in rounds
- Chopped fresh parsley for garnish
Method
- Pat sardines dry and season on both sides with salt and pepper.
- Heat 2 tablespoons of the oil over medium-high heat in a large, heavy skillet and add sardines.
- Cook on one side for about 2 1/2 minutes, flip over and cook on the other side for another 2 1/2 minutes, or until flesh is opaque and flakes when poked with a fork.
- Add 2 tablespoons of the vinegar, toss together and scrape bottom of pan with a spoon to deglaze.
- Remove from heat and transfer to a ceramic baking dish.
- In a mortar and pestle, mash together garlic, a generous pinch of salt, saffron and ginger.
- Heat remaining olive oil over medium heat in the skillet in which you cooked the sardines and add onions and pinch of salt.
- Cook, stirring, until onions are tender, about 5 minutes.
- Add garlic mix, coriander seeds and bay leaves and continue to cook, stirring often, until onions are very soft but not browned (add a little salt if they begin to stick), another 3 to 5 minutes.
- Stir in remaining vinegar and turn heat to medium low.
- Simmer for another 5 minutes.
- Season to taste with salt and pepper and add to dish with sardines.
- Toss together gently.
- Top sardines with lemon slices.
- Cover dish and refrigerate for at least 1 hour (as long as overnight).
- Before serving, sprinkle with parsley.
