Marinating Sardines

Though “Escabeche” is typically Mediterranean, I like the technique of marinating and have used that on these amazing sardines from the west coast of India, to make this simple Italian Dish; Baked Fresh Sardines. I like natural sweetness, which works very well with Seafood and oranges could not have been ever substituted. Try this and you will win hearts. One can also use red snapper or any cod.
For marinating Sardines

10 sardines, cleaned and filleted 
3 cloves of garlic crushed
3 tablespoon of extra virgin olive oil
I table spoon of white wine vinegar
2 tablespoon of lemon juice
1 tespoon of lime juice
2 inch piece of fresh thyme
salt to taste

Mix all the ingredients together except sardines in a shallow pan. Pat dry sardines and mix with the marinade and marinate overnight in the refrigerator.

For baking
1 large orange with skin peeled and cut round 
4 tablespoon of grated parmesan
10-12 cherry tomatoes cut in to half
2 sprigs of thyme chopped big
3 tablespoon of white wine
I teaspoon of crushed black pepper
2 tablespoon of lemon juice
Olive oil to drizzle


In a heavy bottomed pan, grill the sardines with its skin side on the pan for 3 mins and keep it aside to cool. In a shallow baking pot layer the cut oranges, place the grilled sardines with skin-side up, place the cherry tomatoes in between the sardines, sprinkle, salt and pepper, drizzle white wine, olive oil and lemon juice and sprinkle the parmesan. Preheat the oven to 220 deg centigrade and bake it for 10 mins. Serve along with sardines a piece of orange and cherry tomato.

Categories: Travel Cuisine


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