Fresh sardines are nothing like their canned counterpart.
Fresh sardines at Blue Water Cafe in Vancouver, B.C.—served various ways but always showcasing the firm texture and surprisingly mild flavour of the dark meat—are a testimonial to wise, sustainable and delicious alternatives. Find this recipe, and many more, featuring sustainable seafood in the second Ocean Wise cookbook.
Mix all the ingredients together. Set aside.
Cut 4 thin slices (no thicker than a 1/4 inch) of the frozen bread lengthwise. Cut the crust and trim down to rectangles 5 × 4 inches.
In a bowl, mix all the ingredients together. Set aside.
Cut the tomatoes into 1 × 1 inch (2.5 ×2.5 cm) shapes. Allow to sit for 5 minutes. Toss in basil and vinaigrette and season with salt and pepper.
Scale, butterfly, and debone sardines.
Season the inside of the sardines and stuff with gremolata. Fold back to natural shape. Season outside and roll each in one bread slice.
Heat a non-stick pan over medium heat. Add olive oil and then place sardines fold-side down carefully into the pan. Cook until golden brown on all sides.
Place sardines in a blanket on a plate and serve with the tomato salad.
Sperling Old Vines Riesling 2010, Okanagan Valley
- 4 servings