Sardines with orange, currants and rosemary

Name: Sardines with orange, currants and rosemary
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: Serves 4 - 6
Cuisine: Mediterranean
Ingredients: 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

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

Jan 28, 2014 4:41am

By Alice Storey

Serves 4 - 6
20 mins preparation
15 mins cooking

Sardines with orange, currants and rosemary

Ingredients

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

Method

Main

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.