Marinated Sardines
- 2 lb small, raw sardines, cleaned with heads on
- salt
- flour for dusting
- 3/4 c olive oil
- 6 cloves garlic, peeled
- 3/4 c red wine vinegar
- 3/4 c dry white wine
- 3/4 c fish broth or clam juice
- 2 bay leaves
- 1/4 tsp thyme
- 6 whole peppercorns
- salt
- lemon slices
- Sprinkle fish inside and out with salt and dust with flour. Heat 1/4 c oil in a skillet with l clove garlic and saute sardines until golden and cooked through. Arrange fish in a shallow serving casserole and discard the garlic. Heat remaining 1/2 c olive oil in the skillet and cook the remaining 5 cloves of garlic until they are golden. Stir in the vinegar, wine, broth, herbs and spices. Boil for a few minutes to reduce liquid the remove the raw vinegar and wine taste. Cool and pour over fish. Arrange lemon slices on top, cover and refrigerate for at least 2 days. Bring to room temperature before serving.
sardines, salt, flour, olive oil, garlic, red wine vinegar, white wine, fish broth, bay leaves, thyme, peppercorns, salt, lemon slices
Taken from www.epicurious.com/recipes/member/views/marinated-sardines-1201692 (may not work)