Sardine escabeche
This sardine tapas dish is the perfect addition to a table of plates to share – just add bread to mop it all up.
Sardine escabeche
serves 4 as part of a shared meal
250g sardine fillets
1 cup olive oil
1 onion, finely sliced
2 garlic cloves, finely sliced
1 carrot, finely sliced
1 tbsp coriander seed
3 bay leaves
6 thyme sprigs
2 tbsp red wine vinegar
to serve
grilled wholemeal bread
parsley leaves
sea salt
Heat olive oil over low heat in a small saucepan until just below a simmer. Add onion, garlic, carrots, coriander, bay leaves and thyme and allow flavours to infuse for 10 minutes. Add vinegar and stir to mix through. Pre-heat a griddle pan to high, brush the sardines with the flavoured oil and grill, skin side down, for 1 minute. Transfer sardines to a shallow dish in which they fit in a single layer. Pour over flavoured oil and refrigerate for at least 2 hours. Serve with grilled bread garnished with parsley and seasoned with sea salt.
This article first appeared in the January 2025 issue of SALIFE magazine.
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