Sardines with tomatoes and lemon
The butterfly sardines are already opened and cleaned, so they go from freezer to a Mediterranean dinner with no butchering work.
Instructions
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Thaw the sardines
Place the fillets covered in the fridge for 3-4 hours. Alternatively, for faster thawing, hold them under running cold water for about 15 minutes. After thawing, pat them very dry, especially on the skin.
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Blister the tomatoes
Heat half of the oil and cook the tomatoes until they blister in places. Move them to a plate and keep the pan hot.
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Cook skin-side down ⏱ 2 min
Season the sardines and lay them in the pan skin-side down. Press very gently at first, then leave them undisturbed.
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Flip and cook through ⏱ 1 min 30 sec
Flip the fillets with a thin spatula and cook briefly on the flesh side, just until they turn opaque and tender.
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Finish
Turn off the heat and add the garlic, the rest of the oil, the tomatoes, parsley and a squeeze of lemon. Serve immediately, with the crispy skin on top.
Good to know
Drying the skin is critical for browning. The garlic goes in after the heat is off so it doesn't turn bitter. The sardines are cooked before eating and served right away.
Frequently asked questions
What are butterfly sardines?
They are sardines opened and cleaned, split along the back like a book, ready to cook. The Sardine Butterfly go from freezer to pan with no cleaning work.
Why won't the sardine skin brown?
Because the skin stayed damp. After thawing, pat the fillets very dry, especially on the skin, then cook skin-side down for 2 minutes undisturbed.
Why does my garlic turn bitter?
Because it was cooked too long over high heat. Here the garlic goes in only after the heat is off, together with the tomatoes, parsley and lemon juice.
How do I thaw the sardines quickly?
Hold the fillets under running cold water for about 15 minutes. The slow way is covered in the fridge for 3 to 4 hours, then patted dry well.
Ready to cook Seriosly?
Authentic taste isn't improvised, it's taken Seriosly.
Sardines with tomatoes and lemon
Sardines with tomatoes and lemon
The butterfly sardines are already opened and cleaned, so they go from freezer to a Mediterranean dinner with no butchering work.
Notes
Drying the skin is critical for browning. The garlic goes in after the heat is off so it doesn't turn bitter. The sardines are cooked before eating and served right away.
