Sardines In Extra Virgin Olive Oil (t) Recipe
Make Sardines In Extra Virgin Olive Oil (t) Recipe in just 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sardines
Finish & Garnish
Method
Sardines
- 1
Prepare sardines
Open the canned sardines and drain most of the oil through a fine sieve into a small bowl, reserving about 2 tablespoons of the oil. Gently transfer the sardines to a plate. If the sardines are whole and you prefer, check for and remove any large spine—most canned sardines are soft-boned and can be left intact.
- 2
Season
Place the sardines on a serving platter. Sprinkle evenly with 1 teaspoon sea salt and 1/2 teaspoon freshly ground black pepper. Zest half the lemon and scatter the zest over the sardines. Cut the lemon in half and reserve one half to squeeze over at the end.
- 3
Warm and dress
Warm the reserved 2 tablespoons of olive oil in a small skillet over low heat for 30–60 seconds until just warm (do not smoke). Drizzle the warmed oil over the sardines to loosen any flesh and amplify the olive-oil flavor. This step is optional but recommended if you prefer the oil to be aromatic.
Finish & Garnish
- 4
Assemble garnish
Scatter the thinly sliced shallot, 1 tablespoon rinsed capers, and 2 tablespoons chopped flat-leaf parsley evenly over the sardines. If using, sprinkle 1/4 teaspoon red pepper flakes for a touch of heat.
- 5
Acid and final seasoning
Squeeze the remaining lemon half evenly over the sardines (about 1–2 teaspoons juice). Taste a sardine and adjust seasoning with a little more salt or pepper if needed.
- 6
Serve
Serve immediately with 4 slices of toasted country bread or crackers on the side. Use bread to scoop up sardines and oil, or serve as a small plate/tapa. Leftovers can be covered and refrigerated up to 2 days; bring to room temperature before serving to best enjoy the olive oil flavor.
