World Cuisine

Sardines with Onions & Parsley

prep 10 mins cook 15 mins
  • 2–3 sardines, about 450 g (14½ oz) each, scaled, gutted and cleaned
  • sea salt
  • bunch of flat leaf parsley
  • 2 onions, finely sliced
  • 4–5 peppercorns
  • 1–2 tablespoons olive oil
  • 400 ml (14 fl oz) fish stock or wine, or a mixture of the two
  • 1 teaspoon paprika, to sprinkle

Rub the fish with salt inside and out.

Place the parsley leaves in the base of a tagine or heavy-based saucepan, put the fish on top, drizzle with the olive oil and scatter over the onions and peppercorns.

Pour in the stock or wine and bring to the boil, then reduce the heat, cover and cook gently for 15 minutes until the fish is cooked through. Sprinkle the paprika over the fish and serve with chunks of crusty bread to mop up the cooking juices, if liked.

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