Sardines in Vinegar (Escabeche) Recipe

Name: Sardines in Vinegar (Escabeche)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Pat sardines dry and season on both sides with salt and pepper.
2
Heat 2 tablespoons of the oil over medium-high heat in a large, heavy skillet and add sardines.
3
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.
4
Add 2 tablespoons of the vinegar, toss together and scrape bottom of pan with a spoon to deglaze.
5
Remove from heat and transfer to a ceramic baking dish.
6
In a mortar and pestle, mash together garlic, a generous pinch of salt, saffron and ginger.
7
Heat remaining olive oil over medium heat in the skillet in which you cooked the sardines and add onions and pinch of salt.
8
Cook, stirring, until onions are tender, about 5 minutes.
9
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.
10
Stir in remaining vinegar and turn heat to medium low.
11
Simmer for another 5 minutes.
12
Season to taste with salt and pepper and add to dish with sardines.
13
Toss together gently.
14
Top sardines with lemon slices.
15
Cover dish and refrigerate for at least 1 hour (as long as overnight).
16
Before serving, sprinkle with parsley.

204

kcal

Calories

Fat

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 12 ingredients. The key ingredients include: 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, and more.

Yes, Sardines in Vinegar (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 Vinegar (Escabeche)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions