Baked Sardines
A fresh seafood dish featuring baked sardines with a vibrant medley of celery, spring onions, carrots, tomatoes, and basil, finished with white wine.
Ingredients
- 500 g fresh sardines (ready to cook)
- 2 Celery stalks
- 2 Spring Onions
- 3 Carrots
- 6 ripe tomatoes
- 250 ml white wine
- olive oil
- Salt
- ground pepper
- fresh basil
Instructions
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1.
Wash the sardines and pat dry with kitchen paper. Season with salt and pepper.
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2.
Wash, optionally peel, and finely chop celery, spring onions, and carrots. Wash tomatoes, blanch briefly, halve, and dice into small cubes.
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3.
Heat 4 tbsp oil in a pan and sauté the vegetables until tender, adding tomatoes at the end. Pour in wine, bring to a boil, then reduce heat and simmer covered for 2-3 minutes. Season with salt and pepper.
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4.
Place sardines in a fireproof dish and pour the sauce over them. Preheat oven to 200°C (400°F). Cover the dish with foil and bake for about 15‑20 minutes until cooked through. Serve with fresh white bread and a glass of white wine.
