Sardines are not sold fresh as often as they might—or should—be. But when they are, and they’re in good shape (make sure they don’t look tired and old), they’re worth grabbing. Fresh anchovies or smelts make a good substitute, again as long as they’re gleaming. All of these little fish may be sold gutted, but if yours are whole, simply make a slit along the belly of each and, under running water, run your finger along the inside cavity to remove the innards. (You can eat them with their guts too, as many Europeans do; they’re delicious that way.) Though I usually “grill” these in the broiler, they can also be cooked over a fire, using a fish basket, just until browned on each side. You can also fry sardines; treat them as you would Fritto Misto (page 94), and serve them with any light tomato sauce, like Fast, Fresh Tomato Sauce (page 606).
Recipe information
Yield
makes 2 servings
Ingredients
Preparation
Step 1
Preheat the broiler; the rack should be about 4 inches from the heat source. Brush the fish inside and out with a little butter or oil, then sprinkle with salt and pepper. Lay them in a baking dish that can hold them, side by side, without crowding. Broil, turning once, until browned on both sides, about 5 minutes total.
Step 2
Drizzle with more oil or butter and sprinkle with the garlic if you like; garnish with the parsley and serve hot.
