Does anyone have any recipe ideas for fresh sardines? I've not tried cooking them before, but would like to.

Answer 1

Try the following
Sardines with black pepper

16 fresh sardines
1 handful fine breadcrumbs, toasted
1 handful of freshly crushed black pepper
200g/7¼oz plain flour
3 eggs, beaten with a little salt and pepper
olive oil for frying
For the salsa
5 tbsp Italian extra virgin olive oil
2 cloves garlic
6 large plum tomatoes, chopped
1 handful pitted black olives, sliced
1 bunch fresh basil, chopped
salt and freshly ground black pepper to taste

Method
1. To make the salsa, finely chop the garlic and fry it in five tablespoons of olive oil,
2. Add the tomatoes and olives, season with salt and pepper and allow to cook for three to four minutes.
3. At the end add the chopped basil and allow the sauce to cool.
4. In the meantime, mix the breadcrumbs and black pepper together on a plate.
5. Clean the sardines by removing the head, spine and insides.
6. Dust the sardines in the flour, dip in the beaten egg and then coat with the breadcrumbs.
7. Fry them in a frying pan in hot olive oil for approximately two minutes each side then remove and place on some kitchen roll, allowing the excess oil to drain.
8. To prepare the dish, serve four sardines overlapping each other around the plate and place one to two tablespoons of cold salsa in the middle.
9. Drizzle a little extra virgin olive oil over the fish and serve immediately.

or Roasted sardines with charmoula
For the charmoula
200g/7oz soft sliced bread
3 tsp coriander, chopped
1 tsp parsley, chopped
1 tsp cumin
1 tsp paprika
1 chilli pepper
1 vine tomato, roughly chopped
3 tsp olive oil
1 tsp salt
For the sardines
12 medium-sized sardines
2 tsp rock salt
2 tsp olive oil
1 tsp freshly ground black pepper

Method
1. Preheat the oven to 200C/390F/Gas 6.
2. Place all the charmoula ingredients into a blender and process until a paste is formed.
3. Clean the sardines: open them from the belly and take the bone out, as if for frying.
4. Place half the sardines, skin-side down, on a board.
5. Spread a generous spoonful of charmoula over each of the sardines.
6. Place the remaining sardines, skin-side up, on top to cover.
7. Heat an oven-proof, non-stick frying pan until hot, then add the olive oil.
8. Add the sardines and cook for one minute on each side.
9. Place in the oven for four minutes to cook through.
10. Serve immediately.

or Barbecued Sardines with Summer Herb Sauce - The sardines will cook perfectly well under a domestic grill or on a ridged grill pan.

2 lb (900 g) fresh sardines (about 12)
6 oz (175 g) fresh sorrel leaves (stalks removed), washed and dried
about 2 tablespoons olive oil
salt and freshly milled black pepper

For the sauce:
1 rounded tablespoon snipped fresh chives
1 level tablespoon chopped fresh tarragon
1 rounded tablespoon chopped fresh basil
1 rounded tablespoon chopped fresh flat-leaf parsley or chervil
3 shallots, finely chopped
1 large clove garlic, finely chopped
3 tablespoons cider vinegar
2 teaspoons balsamic vinegar
salt and freshly milled black pepper

First, prepare the sardines. Use a small pair of scissors to cut open the bellies and remove the innards. Then wipe them inside and out with damp kitchen paper and arrange them on a plate. Next, chop the sorrel leaves fairly finely, then season and use three-quarters of them to stuff inside the bellies of the fish. Sprinkle the oil over the fish and rub it in so that they all get a good coating.

Now prepare the sauce by placing the remaining sorrel leaves along with the other herbs, the shallots and garlic in a jug or serving bowl and add 5 tablespoons boiling water followed by the vinegars. Stir well and season with salt and pepper.

The sardines will need very little time to cook – just 2 minutes on each side. Serve with the sauce handed round separately. These are also very good served with Oven-roasted Potatoes with Garlic and Rosemary.

Answer 2

You should just score the skin, pour a little bit of olive oil over, then salt and pepper and grill them. Don't do anything fancy with them because they're gorgeous as they are. What you could do though is (for a couple of people) get three good tomatoes which you cut into quarters and remove the slimy seedy bit in the middle, and roughly chop the flesh. Chop about 1/3 of a cucumber and a small red onion into the same size pieces. Mix tomato, cucumber and onion in a bowl with a big splosh of extra virgin olive oil and lots of salt and pepper, then just leave to macerate for ideally 3-4 hours in the fridge. Remove from the fridge half an hour before serving and add a handful of freshly chopped parsley and then serve on a plate with your nice grilled sardines. If you can barbecue the sardines that's even better.

Answer 3

Make Over 200 Juicy, Mouth-Watering Paleo Recipes You've NEVER Seen or Tasted Before?

Answer 4

Baked Fresh Sardines

Ingredients

2 pounds [1 kg] fresh sardines
2 fresh lemons
3 tablespoons [45 mL] olive oil
1/2 fresh thyme sprig
3 1/2 ounces [100 mL] dry white wine
1 fresh parsley sprig
2 tablespoons [30 mL] breadcrumbs
Salt and freshly ground pepper

Rinse sardines under cold, running water; clean and remove any scale from sardines.
Cut-off sardine heads.
Press juice of 1/2 a lemon; thinly slice all remaining lemons.
Sprinkle sardines with lemon juice.
Preheat oven to 350°F [180°C].
Brush an oven-safe dish with a little olive oil.
Rinse and wipe dry thyme sprig.
Arrange thyme sprig and lemon slices over the bottom of prepared dish.
Arrange sardines, side-by-side on top of lemon slices.
Generously salt and pepper.
Pour in dry white wine and remaining olive oil.
Rinse and chop parsley sprig.
Mix together chopped parsley and breadcrumbs; sprinkle mixture all over sardines.
Bake into preheated oven for 10 minutes, sprinkling mixture once or twice with cooking liquids.
Sprinkle mixture once or twice with cooking liquids.
Serve, really hot.



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Italian Food Recipe: Roasted Sardines

1 tablespoon extra virgin olive oil
16 whole fresh sardines, cleaned
2 tablespoons minced parsley
4 cloves garlic, minced
2 teaspoons fresh rosemary leaves
2 teaspoons fresh thyme leaves
Salt and freshly ground black pepper to taste
¼ cup (30 g) fine dry bread crumbs
1 tablespoon freshly grated Parmesan cheese
1 lemon, cut in 4 wedges
Makes 4 servings.

Preheat the oven to 450°F (200°C). Spread the oil on a baking sheet. Rinse the sardines and pat them dry. Remove the heads of the sardines by inserting your thumb into fish where the head joins the body and pushing the head off. Pull out the central bone. Flatten the sardines without separating 2 fillets and place them, skin side down, on the baking sheet. Briefly chop the 1½ tablespoons of the parsley with garlic, rosemary, and thyme. Season with salt and pepper. Spread this mixture on the flesh of each sardine. Sprinkle 1 tablespoon of the bread crumbs and the cheese over all the sardines. Close up the sardines, sandwiching the filling inside. Sprinkle the tops of the sardines with the remaining bread crumbs and parsley. Place in the oven and bake about 5 minutes. Serve at once with lemon.

Answer 5

In Greece we clean them, put on oven baking tray or pyrex. Make a mixture of olive oil, freshly squeezed lemons, oregan salt and pepper if wished. Pour over sardines and cook in top of oven for approx. 30 mins.

Answer 6

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Answer 7

best way is just to grill the whole thing (de-scaled) with salt- a lot of salt on the head and tail so it doesn't burn. The salt will burn off, then just eat (not the skin) with a chunk on lemon to squeeze on it, simple is always best i reckon
grill for about 7 mins on one side and 4 mins on the other depending on how big it is

Answer 8

I've seen Mario Batali use them lots of times on his show on FoodNetwork.

http://web.foodnetwork.com/food/web/searchResults?searchType=Recipe&searchString=sardines&site=food

Answer 9

Grill them, serve with fresh lemon juice.
Simple but effective!

Answer 10

boil them in a pan of water or you could rap them in tin foil and put them in the gril or oven or just get them in a tin its easer or just done at the supermarket