Don’t waste your money on buying expensive marinated anchovies from the supermarket, Cornish sardines are big, fresh and juicy at this time of year, so get yourself down to your fishmongers and give these a go yourself. You really must make sure that the fish you use is fresh for this dish.
4 large sardines
half cup seasalt
250ml red wine vinegar
Freshly ground black pepper
A handful of finely chopped fresh parsley
Half a white onion, sliced
1 garlic clove, minced
100ml good extra virgin olive oil
A handful of cherry tomatoes to garnish
1. Gut, clean and fillet the sardines so that you’re left with 8 fillets
2. Rub the sardines with the salt so that they’re all covered, then place on a dish and leave in the fridge for half an hour
3. Transfer the salted sardines in to a bowl and pour over the onions and vinegar. The sardines must be completely submerged in the vinegar. If they’re not. add in some more vinegar then leave in the fridge for 24 hours.
4. Remove the onions from the bowl and leave to one side.
5. Run the sardine fillets under a tap in order to remove the salt and vinegar, then dab dry with a paper towel.
6. Mix together the olive oil, parsley and garlic and pour on to a dish. Rub the sardines in the mixture and ensure that they’re completely coated.
7. Sprinkle over the onions and some of the chopped cherry tomatoes
Serve with some flat bread and a nice cold glass of white wine.