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Sardines with orange, currants and rosemary

Australian Gourmet Traveller recipe for sardines with orange, currants and rosemary.

By Alice Storey
  • 20 mins preparation
  • 15 mins cooking
  • Serves 4 - 6
  • Print
Sardines with orange, currants and rosemary


  • 150 gm flour, seasoned to taste
  • 1 tbsp smoked paprika
  • 8 sardines, butterflied
  • 125 ml olive oil (½ cup)
  • 200 ml Sherry vinegar
  • 2 tbsp currants
  • 1 Spanish onion, thinly sliced
  • 2 tbsp caster sugar
  • 1 garlic clove, bruised
  • 2 tbsp rosemary leaves
  • 80 gm day-old crustless sourdough bread, coarsely torn
  • 1 cup (loosely packed) watercress, trimmed
  • ½ cup (loosely packed) flat-leaf parsley, torn
  • 2 oranges, thinly sliced
  • 2 tbsp extra-virgin olive oil


  • 1
    Combine flour and paprika in a bowl, then dust sardines in flour, shaking off excess. Heat half the oil in a large frying pan over medium-high heat. Fry sardines skin-side down until crisp and golden (2-3 minutes). Turn and fry until cooked through (1-2 minutes). Transfer to a non-reactive container.
  • 2
    Combine vinegar, currants, onion, sugar and 100ml water in a saucepan over medium-high heat, bring to a simmer, then pour mixture over sardines and set aside for 15 minutes.
  • 3
    Heat remaining oil in a frying pan over medium-high heat, add garlic, rosemary and bread and cook until golden all over (2-3 minutes). Drain on absorbent paper (discard garlic).
  • 4
    Combine watercress, parsley and oranges in a bowl, add sardines, 2 tbsp vinegar mixture and olive oil, toss carefully, season to taste and serve.


Drink Suggestion: Chalky young Hunter sémillon. Drink suggestion by Max Allen