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Serves/Makes: 4

Ingredients:

• 2 pounds (1 kg) fresh sardines
• 2 fresh lemons
• 3 tablespoons (45 mL) olive oil
• 1/2 fresh thyme sprig
• 3 1/2 ounces (100 mL) dry white wine
• 1 fresh parsley sprig
• 2 tablespoons (30 mL) breadcrumbs
• Salt and freshly ground pepper

How to cook Baked Fresh Sardines:

• Rinse sardines under cold, running water; clean and remove any scale from sardines.
• Cut-off sardine heads.
• Press juice of 1/2 a lemon; thinly slice all remaining lemons.
• Sprinkle sardines with lemon juice.
• Preheat oven to 350°F (180°C).
• Brush an oven-safe dish with a little olive oil.
• Rinse and wipe dry thyme sprig.
• Arrange thyme sprig and lemon slices over the bottom of prepared dish.
• Arrange sardines, side-by-side on top of lemon slices.
• Generously salt and pepper.
• Pour in dry white wine and remaining olive oil.
• Rinse and chop parsley sprig.
• Mix together chopped parsley and breadcrumbs; sprinkle mixture all over sardines.
• Bake into preheated oven for 10 minutes, sprinkling mixture once or twice with cooking liquids.
• Sprinkle mixture once or twice with cooking liquids.
• Serve, really hot.

Note:

Serve with a rose wine from Provence, such as Cotes-de-Provence or better, Bellet or Bandol.

This recipe for Baked Fresh Sardines serves/makes: 4

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Main Ingredient: Sardines
Preparation Method: Baked