1lb fresh sardines or anchovies, cleaned
sea salt and freshly ground black pepper
1/2 cup white wine vinegar
1 clove garlic, finely chopped
2 tablespoons finely chopped Spanish onions
3 tablespoons olive oil
2 teaspoons lemon juice
diced peeled red pepper (capsicum) and chopped fresh parsley to garnish
Place on fish skin-side uppermost on work surface and press thumbs firmly along backbone; turn fish over, pull out backbone from head and cut free at tail. Repeat with remaining fish.
Lay fish in a shallow, non-metallic dish. Sprinkle over sea salt, vinegar, garlic and onion. Cover and leave in a cool place over night. Drain and rinse fish; reserve some of the onion. Dry fish on absorbent kitchen paper then place on a serving plate. In a small bowl, mix together oil, lemon juice, reserved onion and salt and pepper. Pour over fish and garnish with diced red pepper (capsicum) and parsley.
Serves 4 - 6
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