Featured Recipe
Sardines in Spicy Tomato
By Kate
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Sardines cleaned and filleted, quickly seared. Capers swapped with green olives, basil replaced with oregano for an earthy twist. Tomato sauce simmered until thick with garlic and chili flakes. Fresh dill and parsley chopped fine added at end. Serve with boiled new potatoes or crusty bread. Slightly altered times and quantities for balance. Ready in about 1 hour 10 minutes. No gluten dairy nuts or eggs. Simple, rustic. Rich flavors, oil, herbs mingling. A Mediterranean vibe. A bit tangy, spicy, herbal.
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Prep:
45 min
Cook:
30 min
Total:
Serves:
4 servings
sardines
mediterranean
seafood
healthy
gluten free
Introduction
Sardines, quick and hands-on. Scale scraped just right, fish not fully thawed. Olives instead of capers, oregano swapping basil gives a twist. Garlic and chili sit in oil, then the fish hits the pan, just a quick sear. Tomatoes crushed slowly simmer down into thick rich sauce, fish nestled back in. A handful of fresh herbs chopped fine, sprinkled on top. Rustic, bold, no fuss. Goes well with potatoes or fresh bread. Gluten and dairy free, simple pantry staples. Sharp, herbal, slightly spicy. Mediterranean feel but quick enough for weeknight. Fish guts gone, bones out, just clean fillets. The timing tinkles - a few minutes here and there added or taken. Choppy steps but precise in flavor punch.
Ingredients
About the ingredients
Frozen sardines good if partially thawed only; easier to scale that way. Olives bring salt and slight bitterness rather than capers’ tartness. Oregano replaces basil with more pungency, earthiness. Use good canned Italian tomatoes for rich sauce base. Garlic and chili flakes for punch, adjust chili to taste. Fresh herbs at end for aroma, not cooked long. Vegetable oil neutral; olive oil works if preferred but smoke point lower. Quantity tweaks lower sardines and chili slightly from original but keep balance.
Method
Technique Tips
Scaling fish gently to keep skin intact helps when filleting. Using serrated knife to cut mostly frozen fish gives clean fillets. Remove viscera carefully to avoid bitterness. Sauté fish quickly on medium high to get browning without falling apart; olives added alongside for salty contrast. Simmer tomatoes gently with splatter guard, timing adjusted +/- 5 minutes for sauce consistency. Return fish gently so fillets stay whole, adjust seasoning last because sauce concentrates as cooks. Sprinkle fresh herbs right before serving to maximize flavor impact. Serve hot with boiled new potatoes or crusty rustic bread; spoon sauce generously.
Chef's Notes
- 💡 Sardines frozen help with scaling. Partial thaw only. Makes it easier. Use blunt edge knife for scraping. Skin stays intact. Preserve the fillet.
- 💡 Use a serrated knife for fish. Cuts cleanly through partially frozen fish. A smooth technique ensures better fillets. Take your time with heads and viscera.
- 💡 Oregano offers different flavor profile. More earthy and pungent than basil. Adjust quantities to your taste. Chili can be stronger or milder according to preference.
- 💡 Thick sauce needs low simmer. 25 to 30 minutes is key. Cover loosely to prevent splattering. Stir occasionally while cooking.
- 💡 Fresh herbs last. Sprinkle right before serving. Keeps flavor vibrant. Dill, parsley, oregano elevate dish. Match with boiled potatoes or crusty bread.
Kitchen Wisdom
How to store leftovers?
Place in airtight container. Refrigerate for maximum three days. Can freeze but texture changes. Use within month for best results.
Can I use fresh sardines?
Yes, if available do it. Adjust timing. Fresh cooks faster. Check doneness carefully. Try different flavors if you like.
What to do if sauce is too thin?
Simmer longer to thicken. Stir often to not burn. Add small amounts of tomato paste for quick fix.
What alternatives for olives?
Capers can work if needed. Different flavor profile. Or omit them for simpler flavor. Choose what you like.
