Wood-roasted Sardines Recipe

Place peeled garlic cloves in a small saucepan or ovenproof dish. Add the bay leaf and thyme sprig. Pour in enough olive oil to fully submerge the garlic (about 1 cup). Add 1/4 tsp salt. Gently warm the oil over very low heat on the stovetop so it does not simmer; maintain an oil temperature of 90–95°C (200–205°F) or use a 120°C (250°F) oven for 60–70 minutes. The garlic should become tender and lightly golden but not browned. Allow oil and garlic to cool to room temperature. Remove bay and thyme. Reserve garlic and oil separately (use oil for purée and to finish sardines).

Blend purée

In a food processor or blender, combine the drained cannellini beans, 6 cloves of garlic confit (whole), 1 tablespoon olive oil, lemon juice, 1/4 cup warm water (or reserved bean liquid) and 1/2 tsp salt. Purée until very smooth, adding more water a tablespoon at a time if needed to reach a spreadable but thick consistency. Taste and adjust seasoning with black pepper and a touch more lemon if desired. Keep warm or at room temperature.

Heat 1 tablespoon olive oil in a sauté pan over medium heat. Add the chopped shallot and sweat until translucent, about 3 minutes. Add the diced red and yellow peppers and cook 5–7 minutes until softened. Stir in 2 minced garlic confit cloves and cook 1 minute. Add the chopped tomatoes, 1/4 cup white wine (or stock), 1 tsp tomato paste, thyme, and red pepper flakes. Simmer gently, stirring occasionally, for 12–15 minutes until the mixture thickens to a chunky ragoût. Season with 1/2 tsp salt and 1/4 tsp black pepper. Keep warm.

Prepare for wood-roasting: if you have a grill or wood-fire, preheat to a medium-high heat with hot embers for wood-smoke flavor; otherwise use a very hot charcoal/wood grill or a cast-iron grill pan. Pat the sardines dry and brush both sides lightly with 3 tablespoons olive oil. Season inside and out with coarse sea salt and black pepper.

If wood-roasting whole sardines on a grill: oil the grill grates well. Place sardines directly over medium-high heat and cook 2–3 minutes per side until skin is charred, flesh opaque and springy, and the backbone loosens but fish remain intact. Use a thin spatula or fish turner and handle gently. Total cook time ~5–6 minutes. For an oven alternative: place sardines on a very hot preheated baking sheet and broil 4–6 minutes, turning once halfway.

While sardines rest briefly (1–2 minutes), warm a few tablespoons of the garlic confit oil and drizzle a teaspoon over each sardine for gloss and flavor.

To plate (serves 4): Spoon a generous smear (about 3 tablespoons) of white bean purée onto each plate. Top the purée with 2–3 tablespoons of warm tomato–pepper ragoût. Arrange two sardines on each portion. Scatter halved Niçoise olives and 1/2 tablespoon rinsed capers over the fish and ragoût. Sprinkle chopped parsley and finish with a lemon wedge alongside. Optionally drizzle any remaining garlic confit oil around the purée for extra richness.