Sarde Sfilettate

Sardines are among the most common fish in the Mediterranean (and not only), and though you may be familiar with sardines from a can, the fresh fish are just as tasty if not better.

Italians often serve sardines boned, and opened like a book: the classic Sicilian Sarde a Beccafico come to mind, and you'll find two versions on site, one from Catania and the other from Palermo. Here's another option, from Sardegna:

Sardines in Bianco, with Onions and Capers, or Sarde in Bianco, con Capperi e Cipolla

To serve 4:
8 fresh sardines
A medium-sized white onion
16 pickled capers, rinsed
2 tablespoons flour
2 tablespoons semolina
White wine vinegar
Olive oil (and something else for frying if you prefer)
Salt and pepper to taste

Remove the heads of the sardines, clean them, wash them, bone them, and then open the bodies like the cover of a book, being careful not to separate them, and fold them back so the skin sides touch. Dredge them in the flour, and then the semolina, and fry them in olive oil until golden. Drain them well, salt them lightly, and put them on a serving dish.

Finely slice the onion and sprinkle the slices over the fish, together with the capers. Add a sprinkling of vinegar, and then drizzle enough olive oil over the fish to cover them. Let the fish marinate in the oil for 6-8 hours before serving them.

Sardines on About:
Soupe des Pirates ~ French Pirate Soup
Grilled Sardines with Mint Salsa

How to Select Fresh Fish
Other Fish Recipes