Quick-Marinated Sardines

The hardest part of this 6-ingredient starter is waiting for the sardines to marinate. Plump, succulent jarred sardines are marinated in a flavor-packed mixture of Spanish white wine vinegar, lemon juice, garlic, Dijon mustard and extra virgin olive oil. Arrange the sardines on a plate, drizzle with the marinade and refrigerate for an hour to let the flavors marry. Serve alongside slices of grilled bread and a leafy salad for a simple meal—and don't forget a glass of two of crisp Spanish white wine!

Recipe, food styling and photography by Asha Loupy

This recipe was originally published May 2019.

Serves 2

Ingredients

2 tablespoon Moscatell White Wine Vinegar from Espelt Viticultors
1 tablespoon fresh lemon juice
1/2 teaspoon Dijon mustard, like Pommery Moutarde de Meaux
1 clove garlic, minced
1/4 teaspoon sea salt
3 tablespoons Spanish extra virgin olive oil, like As Pontis
One 6.7-ounce jar Sardines from Conservas Ortiz, lightly drained
Crusty bread, grilled or toasted, for serving (optional)

Instructions

In a medium bowl, whisk together the white wine vinegar, lemon juice, mustard, garlic and salt. Slowly stream in the extra virgin olive oil, while continuing to whisk, until all the oil is added and the mixture is emulsfied.

Pour half of the marinade onto a plate or rimmed dish, arrange the sardines in a single layer on top and cover with the remaining marinade. Cover and refrigerate for 45 minutes, up to four hours. Remove the sardines 10 minutes before serving to take the chill off them. Serve with crusty bread.