Recipe courtesy of Cat Cora
1 hr 12 min
1 hr
4 to 6 servings


  • 2 pounds (about 16 to 20) small sardines
  • 1 pound gray sea salt, dried and ground
  • 2 ounces lemon juice (from about 2 lemons)
  • 2 ounces olive oil
  • 1 tablespoon finely chopped oregano
  • 4 tomatoes, sliced
  • 20 Kalamata olives, pitted
  • 1 small loaf rustic bread, sliced


Clean the sardines by cutting the heads and tails off with a scissors. Then, cut down the backbone to open the fish. Do not slice completely through. Remove the bone.

Coat the insides of the sardines with a covering of gray salt and close the fillet. Coat the outside with salt, and place in a shallow, small plate. Cover and place in the refrigerator for 12 hours.

Rinse well and slice in half to separate the fillets.

In a small bowl, whisk the lemon juice, olive oil, and oregano together. On a platter, lay the tomatoes out and place the sardine fillets on top. Pour the lemon mixture over the fish. Toss olives on top and serve with the rustic bread for meze.

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