Name: Marinated sardines
Prep time: 15 min
Total time: 15 min
Ingredients: 20 (550g) small butterflied sardines; 5 flat-leaf parsley stems; 1/2 cup (125ml) lemon juice; 1/4 cup (60ml) olive oil; 2 teaspoon coarse cooking salt; 1 tablespoon lemon juice, extra; 1 tablespoon olive oil, extra; 1/2 small red onion (50g), sliced thinly; 1 tablespoon fresh flat-leaf parsley, chopped coarsely

Ingredients

20 (550g) small butterflied sardines

5 flat-leaf parsley stems

1/2 cup (125ml) lemon juice

1/4 cup (60ml) olive oil

2 teaspoon coarse cooking salt

1 tablespoon lemon juice, extra

1 tablespoon olive oil, extra

1/2 small red onion (50g), sliced thinly

1 tablespoon fresh flat-leaf parsley, chopped coarsely

Method

1.Place sardines, skin-side down, in single layer in glass or ceramic dish; top with parsley stems.

2.Combine juice, oil and salt in small bowl and drizzle over sardines. Cover and refrigerate overnight or until sardine flesh turns white.

3.Discard parsley stems. Place drained sardines on platter. Drizzle with combined extra juice and extra oil and season. Sprinkle with onion and chopped parsley.

Ask your fishmonger to butterfly the sardines. It is correct that the sardines are not cooked in this recipe.
Note

Woman's Weekly Food

Ingredients

Method

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