Marinated Sardines
If you're looking for fish recipes to make ahead, then you're in the right place. You can serve Marinated Sardines as an appetizer or main dish. These are the top reasons you should make this traditional Slovenian recipe soon.
- juicy and perfectly crispy fried sardines
- well-balanced and delicious marinade that's slightly sour and fresh
- use frozen (and thawed) or fresh sardines for this recipe
- quick and easy recipe, perfect to make ahead
- beginner-friendly
- dairy-free
What to serve with Marinated Sardines
This amazing Sardines recipe deserves a fantastic side dish. We love serving it with a glass of white wine and one of these delicious side dishes:
- White bread
- Belokranjska pogača
- Olive Focaccia
- Soft Dinner Rolls
- Polenta with Sheep Cheese and Swiss Chard
Storing
Feel free to store the Marinated Sardines, covered with clingfilm, in the fridge for up to 7 days. Serve cold.
How to make Marinated Sardines at home (video)
Check this quick video to master making Marinated Sardines at home. This recipe is made in collab with slovenia.si.
Next, try these fish recipes
- Salt-Crusted Branzino
- Oven-Baked Sea Bream with Potatoes
- Finnish Salmon Soup
- Fried Hake
- Baked rainbow trout with butter sauce
- Honey Mustard-Glazed Salmon Fillet
- Pan-Seared Cod in Butter Leek Sauce
- Easy Grilled Sardines
METHOD
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clean the sardines
Clean the sardines. Using a small knife, gently rub the skin of the sardine until the scales are removed. Then cut open the belly of the fish using the same small knife. Run your thumb along the spine and push out the bloody guts. Rinse the sardines under cold running water. Drain well on a kitchen towel and tap dry.
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fry the sardines
Add flour to a plate. Coat the sardines in flour and place on a large plate. Pour both oils into a large pan and place over high heat. Bring the oil to 170 °C / 340°F. Working in batches of two, fry the first batch of sardines. Fry for 1 - 2 minutes per side or until golden but not brown. Transfer to a plate lined with paper towels and repeat the process with the rest of the sardines. Set aside until needed.
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marinade
Add olive oil to a pan. Cut the onion into thick slices and cut the garlic into thin slices. Add the onion to a pan and saute for 2 - 3 minutes for the onion to soften. Add the garlic and halved cherry tomatoes, if using. Fry for 2 minutes, then increase the heat and pour the white wine, vinegar, and water. Bring to a boil, then add the bay leaf, rosemary, peppercorns, and breadcrumbs. Stir to combine and cook for 6 - 8 minutes or until the alcohol evaporates. Remove from the heat. Stir half the chopped parsley, season with salt, stir, and set aside.
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layers
Choose a small baking dish. Arrange half the sardines in a single layer, then pour half of the marinade over the fish. Arrange the rest of the sardines on top and cover with the rest of the marinade. Add lemon slices and sprinkle with chopped parsley. Bring to room temperature, then cover with clingfilm and place in the fridge for at least 3 - 4 hours or overnight.
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serve
Serve the Marinated Sardines as an appetizer or main dish. Offer fresh bread and a glass of good white wine as a side.
