Italian · Dinner
Marinated Sardines with Vinegar and Onion
Sarde Marinate con Aceto e Cipolla Pugliese
Pugliese marinated sardines pan-fried briefly then steeped in a bright dressing of red wine vinegar, sliced red onion, garlic, oregano, and chilli, served at room temperature with crusty bread to soak the tangy juices.
$$
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
545Calories
32gProtein
28gFat
38gCarbs
4gSugar
2gFiber
720mgSodium
65mgChol
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Instructions
1
Prep
Pat dry 440g sardine fillets. Mix 0.5 tsp salt and 0.5 tsp pepper, season fillets. Dust each with flour, shake off excess. Slice 200g red onion and 6 garlic cloves thin. Combine onion, garlic, 160ml red wine vinegar, 90ml extra virgin olive oil, 2 tsp oregano, 1 tsp chilli flakes, 0.5 tsp salt, 0.5 tsp pepper in a shallow bowl; stir to dissolve salt.
2
Fry
Heat 6 tbsp light olive oil in a wide pan over medium-high heat 1 minute until shimmering. Fry sardines in three batches, 90 seconds per side, until golden and crisp at edges. Transfer to kitchen paper.
3
Rest and plate
Layer warm fried sardines into marinade, turning to coat both sides. Cover loosely, rest at room temperature 12 minutes until vinegar softens onions. Transfer fillets to serving plate, spoon onions and dressing over top, scatter 2 tbsp parsley. Serve with crusty bread to soak juices.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g (15.5 oz) fresh sardines
- 0.5 tsp fine sea salt
- 0.5 tsp black pepper
- 60g (2.1 oz) plain flour
- 6 tbsp light olive oil
- 200g (7.1 oz) red onion
- 6 garlic cloves
- 160ml (2/3 cup) red wine vinegar
- 90ml (6 tbsp) extra virgin olive oil
- 2 tsp dried oregano
- 1 tsp dried chilli flakes
- 2 tbsp flat-leaf parsley
- 120g (4.2 oz) crusty bread