Sardines in Tomato Sauce
The small fish shine in a zesty puttanesca-like sauce that comes together with a few other pantry staples. If you can find fresh or frozen sardines, go for it, but rest assured that the tinned variety are also delicious.
Ingredients
- 1/2 lb (225 g) frozen whole sardines (see note)
- 2 tbsp (30 ml) ox-eye daisy capers or regular capers, drained
- 2 garlic cloves, chopped
- 1/2 tsp red pepper flakes
- 2 tbsp (30 ml) vegetable oil
- 1 can (28 oz/796 ml) whole plum tomatoes
- 1/4 cup (10 g) fresh dill leaves
- 1/4 cup (10 g) fresh parsley leaves
- 1/4 cup (10 g) fresh basil leaves
Instructions
- Work with the fish while still frozen (they will be easier to manipulate). To remove the scales, gently run the back of a knife along the skin under cold running water, making sure to keep it intact. Pat dry with paper towels.
- Using scissors, remove the fins, then place the sardines flat on a work surface. Cut off the heads with a breadknife. Remove the fillets by cutting along the body, following the backbone. Gut each fillet and rinse, if needed. Pat dry with paper towels.
- In a large skillet over medium-high heat, lightly brown the sardines, daisy capers, garlic and pepper flakes in the oil. Season with salt and pepper. Remove the sardines and set aside on a plate.
- Add the tomatoes to the skillet and crush using a wooden spoon. Bring to a boil, cover with a splatter screen and simmer for 30 minutes or until the sauce has thickened. Return the sardines to the skillet. Adjust the seasoning.
- Sprinkle with the fresh herbs and serve with Fresh Semolina Pasta, boiled potatoes or fresh bread.
The small fish shine in a zesty puttanesca-like sauce that comes together with a few other pantry staples. If you can find fresh or frozen sardines, go for it, but rest assured that the tinned variety are also delicious.