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…
Instructions
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1
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.
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2
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.
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3
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.
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4
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.
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5
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.
