Escabeche of Sardines – Marinated Sardines

Ingredients for 4 servings:

• 12 m.-sized sardines
• 50 g flour
• 200 ml olive oil
• 100 ml sherry vinegar
• 1 medium-sized onion(s), sliced
• 1 sprig(s) of thyme
• 1 rosemary sprig(s)
• 1 bay leaf
• 4 garlic cloves
• 2 chili peppers, dried
• 1 tbsp salt
• ½ bunch flat-leaf parsley

Instructions

Working time approx. 25 minutes; Rest period approx. 1 day; Cooking/baking time approx. 2 minutes; Total time approx. 1 day 27 minutes

Cut off the heads of the sardines, scale them, and carefully gut them. Rinse under running water and dry on kitchen paper. Season the flour with a little salt and coat the sardines in flour. Heat half the olive oil in a pan and fry the sardines for 1 minute on each side. Place in a shallow dish. Bring the vinegar, onion, thyme, rosemary, bay leaf, chili, and crushed garlic cloves to a boil with the salt and simmer over low heat for 15 minutes. Add the remaining olive oil and chopped parsley and pour over the fish. Cover and marinate for 24 hours.