bohemianwanderer – This sardine recipe combines crisp, pan-fried fish with a vibrant blackberry escabeche. The dish brings together sweet, sharp, spicy and savoury flavours in one preparation.
The recipe takes about 10 minutes to prepare and 25 minutes to cook. However, the sardines need at least one hour to marinate before serving.
It serves four people and works particularly well as a light main course or an impressive starter. Fresh sardines are recommended for the best texture and flavour.
Ingredients
You will need three tablespoons of olive oil, two finely sliced banana shallots and one thinly sliced red or orange bell pepper.
Add four or five fresh thyme sprigs, two teaspoons of coriander seeds and one teaspoon of black peppercorns. A small pinch of chilli flakes can provide additional heat.
For the escabeche, prepare 200ml of white-wine vinegar or cider vinegar, along with 200ml of white wine and 100ml of water.
You will also need 150g of washed blackberries, sea salt and black pepper. Finally, prepare eight good-sized fresh sardines, butterflied by a fishmonger if necessary.
Prepare the Blackberry Escabeche
Start by heating one tablespoon of olive oil in a suitable frying pan. Add the sliced shallots and bell pepper, then cook gently for six to seven minutes.
Continue cooking until the vegetables become soft and tender without taking on too much colour. Add the thyme, coriander seeds, black peppercorns and optional chilli flakes.
Fry the mixture for another minute to release the aromas from the herbs and spices. Pour in the vinegar, white wine and 100ml of water.
Bring the mixture to a gentle simmer and allow it to cook until the liquid has reduced by approximately half. This concentrates the sharp and aromatic flavours of the escabeche.
Stir the blackberries into the reduced liquid, then remove the pan from the heat. Leave the mixture to cool slightly while you prepare the sardines.
Cook and Marinate the Sardines
Pour the remaining olive oil into a large nonstick frying pan and place it over high heat. Season the butterflied sardines generously with sea salt and black pepper.
Place the sardines skin-side down in the hot pan. Fry them for three to four minutes until the skin becomes golden, crisp and nicely browned.
Carefully turn each sardine over and continue cooking for approximately one minute on the flesh side. Avoid overcooking the fish, as sardines cook quickly.
Arrange the cooked sardines side by side in a suitable deep-sided dish. Keep the crispy skin facing upwards for the best presentation.
Pour the warm blackberry escabeche over the sardines, ensuring the vegetables, berries and aromatic liquid cover the fish evenly. Allow everything to cool and marinate for at least one hour.
The sardines can be served immediately once they have finished marinating. Alternatively, cover the dish and refrigerate it until you are ready to eat.
The finished dish combines the rich flavour of sardines with the acidity of vinegar, sweetness of blackberries and warmth of coriander and peppercorns. Serve chilled or allow it to come closer to room temperature before eating.
