Pairings: Sweet-and-Sour Sardines Recipe

Name: Pairings: Sweet-and-Sour Sardines
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces small potatoes (10 to 12), peeled and halved; Salt and pepper; 12 fresh sardines, gutted, heads removed, boned and split in half; Juice of 2 lemons; 3 tablespoons extra virgin olive oil; 1 large red onion, peeled and sliced thin; 1/2 fennel bulb, stems removed, cored and sliced thin; 4 cloves garlic, peeled and sliced; 1 cup dry white wine; 1 1/2 tablespoons honey; ⅓ cup pitted green or black olives; 1 tablespoon capers; 1 tablespoon minced fresh mint

Servings: persons

12 ounces small potatoes (10 to 12), peeled and halved
Salt and pepper
12 fresh sardines, gutted, heads removed, boned and split in half
Juice of 2 lemons
3 tablespoons extra virgin olive oil
1 large red onion, peeled and sliced thin
1/2 fennel bulb, stems removed, cored and sliced thin
4 cloves garlic, peeled and sliced
1 cup dry white wine
1 1/2 tablespoons honey
⅓ cup pitted green or black olives
1 tablespoon capers
1 tablespoon minced fresh mint

1
Place potatoes in a small saucepan of boiling salted water and cook until tender, about 10 minutes.
2
Drain and set aside.
3
Meanwhile, season sardines with salt and pepper and drizzle with juice of .5 lemon.
4
Heat 2 tablespoons oil in a large skillet over medium heat.
5
Add the onion, fennel and garlic and saute until soft and lightly browned, about 5 minutes.
6
Add the wine and juice of 1 lemon and bring to a simmer.
7
Place sardines in pan skin side up and cook just until they firm up and the edges turn whitish, a minute or two.
8
Remove sardines to a platter, draining well.
9
Add honey, olives and capers to the pan and bring to a simmer.
10
Add the potatoes.
11
Cook about 5 minutes, until sauce is slightly reduced.
12
Check seasoning.
13
Remove from heat and spread in a rimmed platter.
14
Arrange the sardines skin side up, like spokes of a wheel, on top of the vegetables, drizzle with the remaining lemon juice and olive oil, scatter mint on top, cover and refrigerate about 3 hours.

197

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 12 ounces small potatoes (10 to 12), peeled and halved, Salt and pepper, 12 fresh sardines, gutted, heads removed, boned and split in half, Juice of 2 lemons, and more.

Yes, Pairings: Sweet-and-Sour Sardines falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pairings: Sweet-and-Sour Sardines

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