Baked Marinated Sardines

Name: Baked Marinated Sardines
Cuisine: Swiss
Ingredients: 12 fresh medium sardines; salt and freshly ground pepper; salt and freshly ground pepper; 50 ml (2 fl oz) olive oil; 4 shallots, peeled and finely sliced; 1 garlic clove, peeled and crushed; 2.5 ml (½ tsp) fennel seeds, crushed; 200 g (7 oz) tomatoes, skinned, seeded and roughly chopped; 60 g (2¼ oz) oil-cured black olives, pitted; 60 ml (4 tablespoons) white wine; 30 g (1¼ oz) capers; 30 ml (2 tablespoons) freshly chopped parsley; 5 ml (1 teaspoon) freshly chopped oregano

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Essential Mosimann

By Anton Mosimann

Published 1993

About

Ingredients

12 fresh medium sardines
salt and freshly ground pepper
50 ml (2 fl oz

Europe
Switzerland
Fish course
Pescatarian
Gluten-free

Method

Scale, remove the heads and guts, and trim the fins and tails. Clean and pat dry, then season.

Brush a little over a shallow ovenproof dish, and arrange the sardines in it. Place in the preheated oven and bake for a few minutes while you prepare the mixture.

Meanwhile, gently heat a frying pan with the rest of the olive oil.

Add to the oil in the pan, and sweat until the