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Spanish Marinated Sardines

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Ingredients

Adjust Servings:
250 g of Sardines
75 ml of White wine vinegar 5%
50 ml of Extra Virgin olive oil
1 clove of Garlic
3 sprigs of Parsley leaves
to taste Salt

Spanish Marinated Sardines

Features:
  • Dairy-Free
  • Gluten-Free
Cuisine:
  • 25 min
  • Serves 4
  • Easy

Ingredients

Directions

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Small tender sardine filets marinated in white wine vinegar, drizzled with golden olive oil, sprinkled with fresh parsley and spiced with garlic are perfect as an appetizer with white wine or to make as part of a meal.

Cooking such sardines is very simple, but you must follow some rules. They also store well in the fridge so you don’t have to clean up the little fish every time to enjoy them.

Bon Appétit!

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Steps

1
Done

If the sardines are fresh, you need to freeze them beforehand for three days at minus 18 degrees Celsius or less at a lower temperature (check the standards on the Internet) in order to eliminate parasites. If the sardines have already been frozen, defrost them in the fridge.

2
Done

Clean each fish by cutting off the head, removing the guts and rinsing it carefully under running water. Cut off the filet pieces, and throw away the backbone and tail. Then place each filet skin-side down on a flat baking sheet or dish.

3
Done

Sprinkle the prepared filets generously with salt and then pour white wine vinegar (5%) over them, which can be diluted with water if you prefer a less sour snack. If 9% vinegar, be sure to thin it out. The vinegar must completely cover the fish. Next, cover and leave the fish in the fridge for at least 6 hours or 12 hours at the most.

4
Done

Slice the garlic thinly and finely chop the parsley greens.

5
Done

Drain the vinegar and arrange the fish on a serving plate in a single layer. Dab the excess vinegar. Then, pour olive oil over the fish, covering it completely. Sprinkle it with garlic and parsley greens to serve.
To store the fish, you can put it in a food storage container or a glass jar in several layers and pour olive oil over it until it covers the fish completely. Keep it tightly covered and store it in the fridge.

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