Marinated Sardines

1. 1

   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.

2. 2

   Lay the sardine fillets flesh-side-down over the vegetables.

3. 3

   Top with the remainder of the vegetables and sprinkle again with remaining oregano and salt and pepper.

4. 4

   In a measuring cup, combine the verjus and vinegar.

5. 5

   Pour the mixture over the sardines, cover and let sit at room temperature for 20 minutes.

6. 6

   After 20 minutes, pour off all the liquid and cover sardine-and-vegetable mixture with the olive oil.

7. 7

   Cover and refrigerate for at least two hours or overnight.

8. 8

   Serve 4 sardine fillets per person and include a fourth of the pickled vegetables.

9. 9

   Garnish each with a bay leaf and orange zest.

* Per serving · 4 servings · Values may vary.