Fresh-Cured Sardines

1. 1

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

2. 2

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

3. 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.

4. 4

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

5. 5

   Let sit for 1 hour before serving.

6. 6

   Well-chilled, the sardines will keep for 2 days.

7. 7

   Serve on croutons or buttered fresh bread with a spoonful of the marinade.

8. 8

   Cut 1/2-inch slices of baguette or other bread and spoon some of the marinade over each slice.

9. 9

   Then place a fillet on top, skin side up, cutting the fillets to fit if needed.

10. 10

    Toast for 4 minutes in a 450F oven.

11. 11

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

* Per serving · 4 servings · Values may vary.

No additional tips available.