Description

Ingredients

• Fish
• 🐟 Fresh sardines, cleaned & patted dry: 800 g (about 20 small / 1.8 lb)
• 🌾 All-purpose flour, for light dusting: 30 g (¼ cup / 1 oz)
• 🧂 Salt: to taste (≈6 g / 1 tsp)
• 🫗 Neutral oil for frying (sunflower): 250–300 ml (1–1¼ cups / 8–10 fl oz)
• Savor (marinade)
• 🫒 Extra-virgin olive oil: 45 ml (3 tbsp / 1.5 fl oz)
• 🧅 Onion, thin slices: 300 g (2 cups / 10.6 oz)
• 🧄 Garlic, thin slices: 6 g (2 cloves / 0.2 oz)
• 🍷 Dry white wine: 120 ml (½ cup / 4 fl oz)
• 🍎 White wine vinegar: 80 ml (⅓ cup / 2.7 fl oz)
• 🍬 Sugar (balances acidity): 12 g (1 tbsp / 0.4 oz)
• 🌿 Bay leaves: 2
• ⚫ Whole peppercorns: ½ tsp (1 g / 0.04 oz)
• 🧂 Salt: to taste (≈4 g / ¾ tsp)
• 🌰 Pine nuts (optional, Dalmatian–Venetian touch): 20 g (2 tbsp / 0.7 oz)
• 🍇 Raisins (optional): 20 g (2 tbsp / 0.7 oz)
• 🌿 Parsley, chopped (finish): 2 tbsp (8 g / 0.28 oz)

Preparation

• 1️⃣ Season & fry: Lightly salt the sardines and dust with 🌾 flour; shake off excess. Fry in 180°C / 350°F oil 2–3 min/side until crisp and golden. Drain on a rack.
• 2️⃣ Sauté onions: In a clean pan, warm 🫒 oil. Cook 🧅 onions with a pinch of 🧂 salt 6–8 min until soft and pale gold; stir in 🧄 garlic 30 sec.
• 3️⃣ Build savor: Add 🍷 wine, 🍎 vinegar, 🍬 sugar, 🌿 bay, and ⚫ peppercorns (plus 🌰 pine nuts/🍇 raisins if using). Simmer 3–4 min to meld; season to taste.
• 4️⃣ Marinate: In a shallow dish, layer fish and hot onions/savor, finishing with onions on top. Cool, cover, and chill 4–12 h (best overnight).
• 5️⃣ Serve: Bring to room temp 20 min. Spoon savor over, scatter 🌿 parsley, and serve with crusty bread.

Total Time

🕒 Prep: 20 min
🔥 Cook: 20 min
⏳ Total: 40 min (+ marinating 4–12 h)

Nutritional Value

Advice

Status

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