Ingredients with Measurements:
- 8 fresh sardines, cleaned and gutted
- 2 large tomatoes, sliced
- 2 tablespoons capers
- 1/4 cup olive oil
- 1/4 cup white wine
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Special equipment needed:
- Baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a baking dish, arrange the sliced tomatoes in a single layer.
3. Place the cleaned and gutted sardines on top of the tomatoes.
4. Sprinkle the minced garlic and capers over the sardines.
5. Drizzle the olive oil and white wine over the sardines.
6. Season with salt and pepper to taste.
7. Cover the baking dish with aluminum foil.
8. Bake in the preheated oven for 20-25 minutes or until the sardines are cooked through.
9. Remove the foil and bake for an additional 5-10 minutes or until the top is golden brown.
10. Garnish with fresh parsley before serving.
Time:
Preparation time: 15 minutes
Cooking time: 25-35 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 240
Total fat: 16g
Saturated fat: 2.5g
Cholesterol: 50mg
Sodium: 280mg
Total carbohydrates: 7g
Dietary fiber: 2g
Sugar: 4g
Protein: 18g
Substitutions for ingredients:
- Sardines can be substituted with any other small fish such as anchovies or smelt.
- White wine can be substituted with chicken or vegetable broth.
Variations:
- Add sliced onions or bell peppers for extra flavor.
- Use canned tomatoes instead of fresh tomatoes for a quicker preparation time.
- Add a pinch of red pepper flakes for a spicy kick.
Tips and tricks:
- Make sure to clean and gut the sardines thoroughly before cooking.
- If the sardines are too large, cut them in half before baking.
- Serve with crusty bread to soak up the flavorful sauce.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve on a large platter with the sardines arranged on top of the tomatoes and sauce.
Garnishes:
Garnish with fresh parsley or lemon wedges.
Pairings:
Serve with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Roasted vegetables such as asparagus or Brussels sprouts.
- A simple green salad with a lemon vinaigrette.
Troubleshooting advice:
- If the sardines are not cooked through, bake for an additional 5-10 minutes.
- If the sauce is too thin, remove the sardines and tomatoes from the baking dish and reduce the sauce on the stovetop until thickened.
Food safety advice:
- Make sure to clean and gut the sardines thoroughly before cooking.
- Store leftovers in the refrigerator for up to 3 days.
Food history:
Sardines have been a popular food source for centuries, especially in Mediterranean countries. They are a rich source of omega-3 fatty acids and are often canned for easy storage and transportation.
Flavor profiles:
The sardines are tender and flaky with a slightly salty flavor. The tomatoes add a sweet and tangy flavor while the capers add a briny and savory flavor.
Serving suggestions:
Serve as a main course with a side of roasted vegetables or a simple green salad.
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Taste: Savory, Tangy, Salty, Herbaceous, Zesty