Marinated Sardine Fillets


  • 8 Sardine Fillets
  • ½ Brown Onion -Finely Sliced
  • Baby Fennel – equal amount to onion finely sliced
  • 3 Cloves of Garlic – Finely Sliced
  • Pinch of Dried Chilli Flakes
  • 1 tbls of Chopped Fresh Rosemary
  • 1 tbls of Chopped Fresh Flat Leaf Parsley
  • ½ cup of sherry vinegar
  • ¼ Cup of Water
  • 8 Black Pepper Corns
  • 4 Dried Bay Leaves
  • Flour
  • Salt and Black Pepper
  • Olive Oil


Dredge the sardines in the seasoned flour and dust off excess. Put some olive oil in to a fry pan
and over medium high heat fry the sardines in hot olive oil until coloured and cooked – about 3
minutes per side. Place the cooked sardines in a shallow dish that will fit all of the sardines in
one layer.
Add a little more olive oil to the fry pan if needed and gently fry the onions, fennel, garlic and
chili until softened. Add the herbs, sherry water, pepper corns and bay leaves and bring the liquid
to a boil then turn down the heat and simmer until reduced by 1/3. Pour mixture over sardine,
cover dish with plastic wrap and marinate for 12 hours and up to 2 days in the fridge.
To serve: remove the dish with the sardines from the fridge about an hour or so before you plan
to eat them so they may come up to room temperature. Simply serve a sardine fillet on a piece of
toasted sour dough – with or without butter depending on your preference but definitely with a
cold beer!