From "The Infinite Feast: How to Host the Ones You Love—Recipes from the Big Easy . . . and Beyond" by Brian Theis, 2020. Click here for more on my best-selling cookbook. This is a favorite recipe from my Feast of the Seven Fishes.
Tomato Basil Baked Sardines
Serves 6 to 8
4 cans sardines (approx 4 ounces each) skinless and boneless in oil
1/4 cup olive oil, divided
1 large shallot, minced
2 cloves garlic, minced
16 ounces grape tomatoes, halved
1/4 cup red wine vinegar
1 teaspoon freshly ground pepper
4 large leaves fresh basil cut in thin strips, divided
Heat oven to 350°F.
In a 9-inch round baking dish arrange sardines like the spokes of a wheel.
In medium skillet, heat 2 tablespoons oil over medium-high heat. Cook shallot and garlic till soft, about 4 minutes. Add tomatoes, vinegar, pepper, cook till tomatoes start to soften, 5 minutes. Stir in 1/2 basil.
Spoon tomato mixture over sardines, leaving parts of some fish exposed. Drizzle 2 tablespoons oil over tomatoes. Bake uncovered 20 minutes. Garnish with remaining basil and serve.
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