As a home cook with decades of experience in traditional Mediterranean recipes, this sardines in escabèche dish was passed down from my grandmother. It's incredibly simple, flavorful, and always impresses.
Ready to try? It takes just 30 minutes to prepare.
Ingredients (Serves 4)
- 12 sardine fillets
- 3 onions
- 8 carrots
- 2 cloves of garlic
- 1 clove
- 1 sprig of thyme
- 2 bay leaves
- 20 cl (about ¾ cup) wine vinegar
- Olive oil
- Salt and pepper
Step-by-Step Instructions
- Heat a little olive oil in a large skillet over medium heat.
- Add the sardine fillets gently.
- Cook for 3 minutes on one side, then 3 minutes on the other.
- Remove with a slotted spoon, drain well, and arrange in a large, rimmed dish.
- Peel and thinly slice the onions.
- Peel and crush the garlic cloves.
- Peel the carrots and slice into rings.
- Heat oil in a sauté pan.
- Add the onions and carrots.
- Stir in the garlic, a pinch of chili, and the clove.
- Season with salt and pepper.
- Pour in the wine vinegar.
- Mix well and cover.
- Simmer on low heat for 10 minutes.
- Pour the hot marinade over the sardines.
- Cover with aluminum foil.
- Refrigerate undisturbed for 2 days.
The Result
Your sardines in escabèche are now ready! Tangy, tender, and packed with flavor. Prep is just 30 minutes, and it holds perfectly if guests run late.
Expert Tips
Ask your fishmonger to fillet, scale, and gut the sardines to save time.
For a milder version, swap wine vinegar for white wine, though it reduces the signature acidity.
Try a tomato variation: Add 2 tablespoons tomato purée after sautéing the onions.
