food, Recipes

Marinated Sardines


milled salt and black pepper

8 whole, cleaned, or deboned and butterflied, sardines

olive oil

3T white-wine vinegar

1/3 cup olive oil

salt and pepper, to taste

3 or 4 salad onions, chopped

2-3T chopped Italian parsley

500g small potatoes, scrubbed and halved

curly endive leaves


Season the sardines and moisten with some olive oil. To make a dressing, whisk the vinegar with the third of a cup of oil and season to taste.

Add the onions and parsley. Barbecue the sardines until just cooked.

Meanwhile boil the potatoes until tender and mix with half of the dressing.

Arrange the endives on four plates, add the potatoes and two sardines per plate, and spoon over the rest of the dressing.

Serves 4 as a starter


This recipe originally appeared in our 2014 Food Issue


A Fruitful Salad

Fig and Honey Cappuccino

Beer-battered Fish Tacos