Popular in coastal regions all over southern Europe, this is the way to enjoy these oily fish at their very best.
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|8 thyme or lemon thyme sprigs, plus more to garnish||1 tsp ground cumin|
|4 lemons||2 garlic cloves, crushed|
|3 tbsp olive oil||8 large whole sardines, cleaned|
Rinse the sardines inside and out and pat with paper towels. Insert a sprig of thyme inside each fish. Place them in a shallow nonmetallic dish. Grate the zest and squeeze the juice from 3 of the lemons. Whisk the lemon zest and juice, oil, cumin, and garlic together in a bowl. Pour over the sardines. Cover and refrigerate for 2 hours.
Preheat the broiler. Transfer the sardines to an oiled broiler rack, reserving the mariande. Broil for 2-3 minutes on each side, basting with the marinade.
Thinly slice the remaining lemon. Transfer the sardines to a serving platter and serve immediately, garnished with the lemon wedges and more thyme sprigs.
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