Recipe courtesy of Cat Cora
Print
Total:
1 hr 12 min
Prep:
1 hr
Inactive:
12 min
Yield:
4 to 6 servings
Level:
Intermediate

Ingredients

  • 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

Directions

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.

Trending Videos 6 Videos

Get the Recipe

The Ultimate Caramel Apple Pie 04:56

Impress your guests by baking the ultimate apple pie from Tyler Florence.

Similar Topics:
Pie

IDEAS YOU'LL LOVE

Stuffed Sardines (Sardine Farcies)

Recipe courtesy of Luke Nguyen

Greek Sardines

Recipe courtesy of Grasslands Entertainment

Grilled Monterey Sardines

Recipe courtesy of Gaspar Catanzaro

Arancine with Sardines

Recipe courtesy of Mario Batali

Sherried Sardine Toast

Recipe courtesy of Alton Brown

Chris Mooney's Sardine Tartines Platter

Recipe courtesy of Laura Calder

Citrus Cured Sardine Salad

Recipe courtesy of Luke Nguyen

Arancine with Sardines and Saffron

Recipe courtesy of Mario Batali

On TV

So Much Pretty Food Here