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