Sardines with orange, currants and rosemary

AT A GLANCE

  • Serves 4 - 6 people

For such small fish, sardines pack a flavour punch. The orange and sherry vinegar cut through the rich flesh and balance with the watercress nicely.

  • 150 gm flour, seasoned to taste
  • 1 tbsp smoked paprika
  • 8 sardines, butterflied
  • 125 ml (½ cup) olive oil
  • 200 ml Sherry vinegar
  • 2 tbsp currants
  • 1 Spanish onion, thinly sliced
  • 2 tbsp caster sugar
  • 1 garlic clove, bruised
  • 2 tbsp rosemary leaves
  • 80 gm day-old crustless sourdough bread, coarsely torn
  • 1 cup (loosely packed) watercress, trimmed
  • ½ cup (loosely packed) flat-leaf parsley, torn
  • 2 oranges, thinly sliced
  • 2 tbsp extra-virgin olive oil
01   Combine flour and paprika in a bowl, then dust sardines in flour, shaking off excess. Heat half the oil in a large frying pan over medium-high heat. Fry sardines skin-side down until crisp and golden (2-3 minutes). Turn and fry until cooked through (1-2 minutes). Transfer to a non-reactive container.
02   Combine vinegar, currants, onion, sugar and 100ml water in a saucepan over medium-high heat, bring to a simmer, then pour mixture over sardines and set aside for 15 minutes.
03   Heat remaining oil in a frying pan over medium-high heat, add garlic, rosemary and bread and cook until golden all over (2-3 minutes). Drain on absorbent paper (discard garlic).
04   Combine watercress, parsley and oranges in a bowl, add sardines, 2 tbsp vinegar mixture and olive oil, toss carefully, season to taste and serve.

Topics:

SEAFOOD, ORANGES, WATERCRESS, BREAD, ROSEMARY, FAST, FISH, SUMMER, CURRANTS, PARSLEY, MAIN, DRINK SUGGESTION, SARDINES, PAPRIKA, MEDITERRANEAN

Recipe:

ALICE STOREY

Photography:

CHRIS CHEN

Styling:

CLAIRE DELMAR AND ALICE STOREY

Drinking Suggestion:

CHALKY YOUNG HUNTER SÉMILLON. , suggested by MAX ALLEN

FEATURED IN

Feb 2014

Feb 2014

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