Sardines In Escabeche Recipe

Name: Sardines In Escabeche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 sardines (fresh or frozen); 1 lb seasoned flour (flour mixed with salt and pepper. Use white pepper if you have it); 8 tablespoons olive oil (more might be needed); 1 onion, sliced; 1 garlic clove, crushed; 4 bay leaves; 2 whole cloves; 1 dried chili, chopped large (Anaheim or Ancho work well); 1 teaspoon paprika; 1/2 cup sherry wine vinegar; 1/2 cup white wine; salt and pepper; 1 large red onion, sliced into wedges; 1 large green bell pepper, sliced; 1 pint cherry tomatoes, sliced in half

Servings: persons

16 sardines (fresh or frozen)
1 lb seasoned flour (flour mixed with salt and pepper. Use white pepper if you have it)
8 tablespoons olive oil (more might be needed)
1 onion, sliced
1 garlic clove, crushed
4 bay leaves
2 whole cloves
1 dried chili, chopped large (Anaheim or Ancho work well)
1 teaspoon paprika
1/2 cup sherry wine vinegar
1/2 cup white wine
salt and pepper
1 large red onion, sliced into wedges
1 large green bell pepper, sliced
1 pint cherry tomatoes, sliced in half

1
Prepare the fresh or frozen sardines as follows: Cut the heads off the sardines. Split each sardine along the belly and clean them if needed. Turn them over so the backbone is on top. Press down along the backbone to loosen it and carefully remove it from the fish. Remove any other bones that you find.
2
Dust the sardines with the seasoned flour.
3
Heat 2 tablespoons of oil in a frying pan. Fry the sardines 3-4 minutes each side. Remove the sardines from the oil and let cool on a plate.
4
Place the fish in a single layer in a baking pan.
5
Add 6 tablespoons of oil to the oil in the frying pan. Cook the onions over a low heat until soft. Add the garlic and cook for a minute.
6
Add the bay leaves, cloves, chili pepper, paprika, and salt and pepper to taste. Fry for two or three minutes.
7
Add the vinegar and wine. Bring to a boil, then pour over sardines. Let cool and then cover. Refrigerate overnight.
8
Before serving the sardines, place the red onion, bell pepper, and cherry tomatoes on a cookie sheet and roast in a 350 degree oven for 10-15 minutes.
9
Place the sardines two to a plate. Garnish with the roasted vegetables.

756

kcal

Calories

Fat

102

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 16 sardines (fresh or frozen), 1 lb seasoned flour (flour mixed with salt and pepper. Use white pepper if you have it), 8 tablespoons olive oil (more might be needed), 1 onion, sliced, and more.

Yes, Sardines In Escabeche 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.

That's it — enjoy your meal!

Sardines In Escabeche

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions