Sardines with Bay & Onions

Name: Sardines with Bay & Onions
Yield: For 4
Cuisine: French
Ingredients: 70 ml olive oil; 2 Roscoff onions (use red onions if you can’t find them), thinly sliced; 2 Roscoff onions (use red onions if you can’t find them), thinly sliced; 2 bay leaves; 4 tablespoons white wine vinegar; salt and freshly ground black pepper; salt and freshly ground black pepper; 8 sardines

Preparation info

For
4

Difficulty
Easy

Appears in

Trish's French Kitchen

By Trish Deseine

Published 2008

About

This is a simple and aromatic way of accompanying grilled sardines, or indeed any grilled fish. Use onions from Roscoff if you can find them. Harvested in August, they keep well. They are a pretty pink colour and taste milder and sweeter than other types of onion.

Ingredients

70 ml olive oil
2 Roscoff onions (use red onions if you can’t find them), thinly sliced
2

Europe
France
Fish course
Pescatarian
August
Gluten-free
Mediterranean

Method

Heat the olive oil in a saucepan and poach the onions in it for about 5 minutes. Take off the heat, add the bay leaves and vinegar, some salt and pepper, and leave to cool.

Serve warm over the grilled sardines.