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Baked Fresh Sardines

Taste.of.Spain's picture
  Sardines 3 Pound, dressed
  Salt 1 Teaspoon
  Pepper 1⁄2 Teaspoon
  Olive oil 2 Tablespoon
  Spanish onions 2 , peeled and sliced thin
  Tomatoes 2 Large, peeled and sliced
  Green pepper 1 , seeds removed, sliced into rings
  Chopped chives 3 Tablespoon
  Dry white wine 1⁄3 Cup (5.33 tbs)
  Lettuce leaves 6 Large (Use The Outer Leaves That You Generally Throw Away)

Pat fish dry.
Sprinkle with salt and pepper.
Grease large casserole with oil.
Arrange onions in layers on bottom of casserole.
Layer fish over onions.
Cover fish with tomato slices and pepper rings.
Sprinkle with chives.
Pour wine over fish and vegetables.
Cover dish with lettuce leaves.
Marinate in refrigerator 6 hours.
Bake, covered, in 375°F oven 30 minutes or until fish flakes easily.
Remove lettuce leaves; discard.
Bake 10 minutes.

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