This dish is essentially the same as marinated fresh anchovies, so you can use whatever is available. Your fishmonger will most likely fillet them for you, but I did mine myself and it wasn’t that difficult — and I used the scraps for fish stock. They are nice and tangy and make a delicious start to a very rich meal.
Marinated Sardines
4 fresh sardines, filleted
1 cup white wine vinegar
1/2 cup extra virgin olive oil
chili flakes
1 teaspoon parsley, chopped
1 garlic clove, minced
8 crostini or toasts
Place the fillets in a baking dish and cover with vinegar. Let sit in the fridge for 4 hours. Drain the vinegar and add the olive oil, chili flakes, parsley, and garlic. Refrigerate for another 2 hours or more. Serve on toasts with a sprinkle of sea salt and a squirt of lemon over the top.
