Baked Sardines

Serves 6

When my Spanish friend Arantza spent time with me this past summer, she shared one of her favorite Spanish recipe books, 1080 Recipes by Simone and Inés Ortega with me. Painstakingly, she reviewed the over 1000 pages long book and highlighted, annotated and color-coded all of her favorite recipes – a sign of true friendship, if there ever was one. Arantza and her family eat sardines at least once per week and this is one of her favorite recipes.

3 Tbsp of olive oil
3 1/4 pounds large fresh sardines, scaled, cleaned and boned
2/3 cup white wine
Juice of 1/2 lemon
1 Tbsp chopped fresh parsley
3 Tbsp bread crumbs
2 Tbsp butter

Preheat the oven to 350ºF.
Pour the oil into an ovenproof baking dish.
Lightly season the fish with salt on both sides and put them into the dish in a single layer.
Pour the wine and lemon juice, sprinkle with the parsley and bread crumbs, and dot with butter.
Bake, basting occasionally, for about 15 minutes, until the flesh flakes easily.
Serve immediately, straight from the dish.

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