Sardines with Caper and Lemon Sauce

  • Level: Intermediate
  • Total: 30 min
  • Prep: 20 min
  • Cook: 10 min
  • Yield: 4 to 6 servings
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Ingredients

1/2 cup of flour

1 tablespoon kosher salt, plus 1/2 teaspoon

1 tablespoon Emeril's Original Essence or Creole Seasoning, recipe follows

8 tablespoons Spanish olive oil

2 pounds fresh whole sardines, cleaned and gutted

1 small shallot, minced

2 cloves garlic, sliced

1/4 teaspoon crushed red pepper

Freshly ground black pepper

1 tablespoon whole fresh parsley leaves

1 tablespoon whole fresh cilantro leaves

1 tablespoon nonpareil capers, drained

Juice of 1 lemon

Emeril's ESSENCE Creole Seasoning

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

Directions

  1. Add the flour, 1 tablespoon salt, and the Essence to a shallow sided platter. Stir to combine. Reserve.
  2. Heat at 12-inch nonstick saute pan over medium high heat. Add 4 tablespoons of the olive oil.
  3. Quickly dredge the sardines in the seasoned flour, then add directly to the hot oil. Cook for 4 minutes per side, or until just cooked through, then transfer to a serving platter.
  4. In the same pan heat the remaining olive oil then add the shallot, garlic, crushed red pepper, black pepper, the remaining 1/2 teaspoon salt, parsley, cilantro, capers, and lemon juice. Toss until the herbs are wilted and pour the entire mixture over the sardines. Serve immediately.

Emeril's ESSENCE Creole Seasoning

Yield: 2/3 cup
  1. Combine all ingredients thoroughly.
  2. Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.

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